|Our Romantic Date Night in the Garden by Candlelight|
|Angry Mussels, Grilled Truffle Bread, & Fried Goat Cheese Salads|
|Angry Mussels with Grilled Truffle Bread|
|Spicy Serranos, Thick-Cut Bacon, Sweet Onion & Garlic, & White Wine|
|The Most Perfect Meal... Ever|
For the Mussels:
3lb Mussels, Scrubbed & Debearded
1 ½C Dry White Wine
1 ½C Seafood Stock
8-10 Strips of Applewood Smoked Bacon, Cut into Thick Cubes
1T Coarse Black Pepper
3 Green Onions, Sliced
1 Large Sweet Onion, Thinly Sliced
4-5 Cloves of Garlic, Thinly Sliced
4-5 Serrano Chiles, Thinly Sliced
Salt & Pepper, To Taste
Thick Crusty Bread, Grilled or Fried in Truffle Oil
Directions:1. Place the mussels in a large bowl with cold water to cover. Let them soak for about 20-30 minutes to remove any dirt or sand. Drain the mussels, and then remove the “beard” from each. If they are dirty, scrub the shells with a brush under running water. Discard any mussels whose shells aren’t tightly shut.
2. In a large stockpot over medium heat, cook the peppered bacon cubes to render down that fat. Once the bacon has rendered, remove the cubes, leaving the bacon fat to sauté the aromatics. Add the green onion and sliced onion. Cook these until they become fragrant, but do not brown. Add in the sliced garlic and cook for about 1-2 minutes. Next, add in the thinly sliced Serrano chiles. Let them sauté and become slightly tender. Add in the white wine, butter, and parsley. Bring to a boil and then reduce the heat and cook for about 10 minutes. Season with salt & pepper to taste.
3. Add the mussels into the pot. Cover and allow to cook until the shells are opened, about 10 minutes (discard any mussels that did not open in the cooking process). Once they have opened, add in the cooked bacon and cubes of butter, stirring to coat and melt the butter. Transfer the mussels and sauce to a large serving bowl. Garnish with the green onions & chopped parsley and with the fried bread slices for dipping.