Restaurants›Capital Ale House›Smoked Gouda & Bacon Mussels Recipe

Smoked Gouda & Bacon Mussels Recipe

Inspired by Capital Ale House
Time30m
Serves4

Sautéed in smoked Gouda and bacon cream sauce. Served with warm French baguette bread for soaking up the delicious sauces.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Mussels

Rinse the mussels under cold water and remove any beards. Discard any mussels that are open and do not close when tapped.

2

Cook the Bacon

In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon and let it drain on paper towels. Reserve about 1 tablespoon of bacon fat in the skillet.

3

Sauté Aromatics

Add chopped shallots and minced garlic to the skillet with the reserved bacon fat. Sauté for 2-3 minutes until fragrant and translucent.

4

Add Mussels

Add the rinsed mussels to the skillet, stirring to combine with the shallots and garlic. Cover and cook for about 5 minutes until the mussels begin to open.

5

Make the Sauce

Lower the heat and pour in the heavy cream, stirring to combine. Add the smoked Gouda cheese, stirring until melted and creamy. Crumble the cooked bacon and add it back into the sauce.

6

Season

Season the mixture with salt and black pepper to taste. Garnish with chopped fresh parsley.

7

Serve

Serve the mussels in the creamy sauce with warm French baguette for soaking up the sauce.