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Mussels: Seattle-Style Mussels

Source of Recipe


Casey Ellis






List of Ingredients



• 6 ounces thick-sliced bacon (7 to 8 slices)
  
• 5 to 6 celery stalks, in 3/8-inch slices
  
• 3-1/2 pounds mussels, rinsed
  
• 2 large cloves garlic, thinly sliced
  
• 3/4 cup dry white wine
  
• 5 Tbsp balsamic vinegar
  






Instructions



1. Cut bacon into 3/8-inch-wide pieces. Sauté bacon and celery in a skillet until bacon is cooked but not crisp. At this point, the celery should be crisp-tender. Drain off fat.
   
   
2. Pick over mussels, discarding any that are open and refuse to close when tapped lightly. Place mussels in a large covered pot attractive enough to go to the table. Add celery and bacon, garlic slivers, and wine. Cover and cook over medium-high heat until mussels open, 5 to 8 minutes. Toss mussels with a slotted spoon to distribute bacon and celery. Drizzle balsamic vinegar over mussels and toss again. Cover pot and take to the table immediately.
   
   
3. Remove the lid at the table, then spoon mussels, vegetables and broth into large, shallow soup bowls. Grilled bread for dunking is a must here.
   
   Serves 4