Redneck Rockefeller Recipe

Clean and steam mussels

Rinse mussels under cold water, remove any beards, and discard any shells that are cracked or do not close when tapped. In a large pot with a tight-fitting lid, add 2 tablespoons butter and 2 tablespoons water. Add half the minced shallot and one clove minced garlic and sauté over medium heat for 1 minute. Add the mussels, cover, and steam for 4–6 minutes, shaking the pot occasionally, until mussels open. Transfer opened mussels to a bowl to cool slightly; reserve the cooking liquid by straining it through a fine mesh into a small bowl. Discard any mussels that did not open.

Prepare bacon base

While mussels steam, place diced bacon in a skillet over medium heat and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet. Add the remaining 2 tablespoons butter to the skillet with bacon fat, then add the remaining minced shallot and remaining minced garlic; cook until softened and fragrant, about 1 minute. Stir in lime juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Remove from heat.

Preheat oven broiler to high (or set oven to 450°F / 230°C if broiler is uneven). Arrange the cleaned, opened mussels in their bottom shells on a rimmed baking sheet. If you prefer, place them on a bed of coarse salt to stabilize shells.

Wilt the spinach

In the skillet with the shallot-garlic-butter-bacon fat mixture (still warm), add the packed spinach in batches and wilt over medium heat, stirring, until just collapsed, about 2–3 minutes. If the pan seems dry, add up to 2 tablespoons of the reserved mussel cooking liquid. Remove skillet from heat and let the spinach cool slightly, then squeeze out excess moisture with a clean towel or spoon.

Make the topping mixture

Chop the wilted spinach finely and transfer to a mixing bowl. Add the cooked crisp bacon, chopped scallions, softened cream cheese, grated Parmesan, panko breadcrumbs, hot pepper sauce, Dijon, Worcestershire, lemon zest, olive oil, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Stir thoroughly until combined into a spreadable, slightly coarse paste. Taste and adjust seasoning — add more hot sauce, lemon, or salt as desired.

Top the mussels

Spoon or pipe about 1 to 1 1/2 tablespoons of the spinach-bacon topping onto each mussel half so the topping mounds slightly above the shell. Sprinkle a little extra Parmesan or panko on top of each if you like a crisper finish.

Broil or bake

Place the baking sheet under the preheated broiler about 4–6 inches from the heat source. Broil for 2–4 minutes, watching closely, until the topping is bubbly and lightly browned. If using the oven at 450°F (230°C), bake 6–8 minutes until topping is golden. Remove from oven.

Finish and garnish

Transfer mussels to a serving platter. Sprinkle with chopped fresh cilantro (optional) and additional lemon zest if desired. Serve immediately with lemon wedges and extra hot sauce on the side.

Provide lemon wedges and extra hot sauce. Eat by squeezing lemon over a mussel, then lifting the top shell and using a fork or small spoon to enjoy the mussel with its Rockefeller topping. Discard empty bottom shells as you go.