
Mussels with Bacon, Sherry, and Rosewater
2lbs. mussels
1 cup sherry
3 cloves of garlic, smashed
2 strips of bacon, diced
2 tbsp unsalted butter
1 tbsp rosewater
crushed red pepper
parsley, for garnish
salt and pepper to taste
Cook bacon in a large saucepan until crispy over medium heat. Add butter and garlic and cook until just before garlic starts to take on any color. Pour in sherry and rosewater. Bring to a boil and add crushed red pepper. Reduce to a simmer and add mussels. Cook, covered, until mussels have opened. Move mussels to a bowl. Season broth to taste (if too salty from the bacon, a good squirt of honey is a nice touch). Ladle broth over mussels and garnish with parsley.
2 comments:
Ooh, baby -- I hope there's a replay on this one...
shmaybe.....
Post a Comment