Double-Smoked Bacon Tarragon Mussels

A photo of Double Smoked Bacon Tarragon Mussels

We prefer double-smoked bacon because it is smoked up to four times longer than regular bacon. It is cured with a blend of spices in its own juices, so it has a much more complex flavour than regular bacon, with a wonderful rich smokiness.


5 lbs Nova Scotia mussels (we recommend Aquaprime Mussel Ranch)
1/3 cup diced double smoked bacon (we recommend Meadowbrook Meat Market or The Pork Shop)
1 tbsp finely chopped shallots
2 tbsp chopped fresh tarragon
¼ cup Nova Scotia white wine
½ cup cream (35%)
½ cup arugula


  1. Rinse the mussels under running fresh water. Throw away any that do not close.
  2. Sauté the bacon and shallots in a large pot over medium heat, stirring continuously. As soon as the bacon and shallots begin to caramelize, add the tarragon and stir until fragrant.
  3. Deglaze the pan with the white wine. Add the mussels and mix. Cover the pot, turn the heat to high and steam for 5 to 6 minutes or until steam is pouring out from under the lid.
  4. Using a slotted spoon, remove the mussels from the pot, cover to keep warm, and set aside.
  5. Add the cream to the broth and reduce by one quarter.
  6. Spoon the mussels into 4 bowls and pour the sauce overtop. Garnish with arugula.
  7. Serve with your favourite bread for dipping.

Recipe provided by: The Kilted Chef ‘s (Alain Bosse) cookbook Mussels

To find out how you can win a signed Mussels cookbook along with a 5lb bag of mussels from Aquaprime Mussel Ranch click here.

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