Wednesday, 11 April 2012

Mussels with garlic, chili and bacon

I know it's a bit late to now, in beginning of April, to write about new years resolutions, but better late then never. One of my resolutions this year is to cook more things I rarely or never cook, and to be honest, this may be the only resolution I have any chance of fulfilling...

I feel like a need a bit of a challenge, and hope this will give me a chance to improve as a cook. Among the things I wanted to try is spare ribs, that I did for the first time earlier this year (Korean spare ribs), and other dishes include mussels, squid, duck, quail, pate, crab, and souffle.

First out after the spareribs was mussels. I love mussels, but I hardly ever cook them. Stupid really, because they cook really quickly, are cheap and delicious. I decided to do a version of the classic moules mariniere with an addition of smokey bacon and a little heat from red chili. The result was so tasty that I vowed to cook a lot more mussels during this year!

Mussels with garlic, chili and bacon (serves 2)
1 kg of mussels, cleaned
3 rashers of smoked bacon, chopped
3 garlic cloves, finely chopped
1 red chili, finely chopped
1 dl white wine
0.5 dl single cream
1 handful of flat leaf parsley, chopped
1 tbsp olive oil

First clean the mussels under running cold water and remove the beards/barnacles. Discard all open mussels unless they close directly when you tap on the shell.

In a large pot, heat up the olive oil and saute garlic, chili and bacon for a couple of minutes on high heat.

Add the mussels, wine and cream, and cover the pot with a lid.

Steam the mussels for 3-4 min. Stir the mussels after 2 min of steaming.

Stir in the parsley. Discard any mussels that are not fully open.

Serve in large bowls with the broth and fresh bread.

Smaklig måltid!

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