Steamed Mussels, Double Smoked Bacon, Roasted Red Peppers, Triple Crunch Mustard, Cream

Steamed Mussels, Double Smoked Bacon, Roasted Red Peppers, Triple Crunch Mustard, Cream

2 lb. Mussels
1 C Double Smoked Bacon
, diced
1 Shallot, large
1 T Triple Crunch Mustard
1 Lemon, zested
2 Red Peppers, roasted and sliced
1 Scallion, chopped
2 T White Cooking Wine
1 C 35% Cream
Parsley, fresh and chopped

In a large pan on medium-high heat, add a couple glugs of oil and your double smoked bacon, Once bacon is almost crispy, add your shallots and saute. Deglaze with the cooking wine. Add triple crunch mustard, roasted red peppers, lemon zest and mix together. Then add mussels that do not open. Finish with chopped scallions and fresh parsley. Cheers!

Wine Pairing: Vineland Estates Winery NORTH 2013 Pinot Blanc