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Mussels

Mussels with Bacon and Citrus Dressing

Mussels are the easiest of the molluscs to prepare, because they have a relatively small amount of muscle tissue, which means they cook in a flash! They are best cooked on a shallow pan, so that you can remove them as they open. The mussels are cooked once they’re open.

I grew up in a seaside town where seafood like mussels abound and freshly caught. When fresh, they are delicious cooked just until they pop open and then dipped into a spiced lemon soy and ginger sauce. I believe and admittedly I’m biased, the best mussels I’ve tried were from my part of the world. The warm pristine tropical waters must have something to do with it. A close second would have to be the mussels I tried on a trip to Canakkale in Turkey. They were rice mussels stuffed with a hint of dill and lemon. It was absolutely scrumptious paired with the local arak,

 

Mussels with Bacon and Citrus Dressing

Recipe by acmowlai
0.0 from 0 votes
Course: Appetizers
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 4 rashers of fatty bacon, cut into thin strips

  • 1 kilo mussels, cleaned and beard removed

  • Juice of 1 lime or lemon

  • Thumb size piece of ginger, 1 🌶 chilli

  • Shallots or coriander for garnish

Directions

  • Cook bacon on medium for about 3 minutes. Set aside.
  • Cook mussels in a shallow pan that’s large enough to hold the mussels in one layer. Cover. After 3 minutes remove cover and check if any shells have opened. Remove the open mussels and set them aside.
  • When all the mussels are cooked, remove the top shell and discard. Keep the shell with the attached mussels. Discard mussels that don’t open.
  • To make dressing, in a small bowl mix together lime juice 2 teaspoons of soy sauce, a bit of finely chopped coriander and finely sliced chilli. Use a micro plane to grate the ginger over the top. Check and correct the seasoning.
  • To serve, sprinkle cooked bacon on top of the mussels and spoon dressing on top. Serve with extra dressing.

Notes

  • Discard mussels that don’t open after cooking.

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