Steamed Mussels in a Creole Mustard, Bacon, and Cognac Cream Sauce (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
6 ounces bacon, chopped into 1/2-inch dice |
1/4 cup minced shallots |
1 teaspoon minced garlic |
1 cup dry white wine |
2 tablespoons creole or other whole grain mustard |
1/2 cup heavy cream |
1/4 teaspoon salt |
1/4 teaspoon fresh cracked black pepper |
4 pounds mussels, scrubbed and de-bearded |
1/4 cup cognac |
1/4 cup chopped fresh parsley leaves, plus additional for garnish |
crusty bread, for serving |
Directions:
1. Set a very large saute pan over medium heat and render the bacon in the pan until crispy, about 6 to 7 minutes. Remove the bacon from the pan and set aside on a paper-lined plate to drain. Add the shallots to the pan and saute, stirring often, for 1 minute. Add the garlic to the pan and saute for 30 seconds. Raise the heat to medium-high and deglaze the pan with the white wine. Reduce the wine until nearly evaporated, about 3 to 4 minutes. Add the mustard, cream, salt and pepper to the pan. Bring the pan to a boil. Add the mussels, cognac and parsley to the pan and stir once, cover with a lid, and cook until the mussels just begin to open, about 4 to 5 minutes. Remove the lid, stir the mussels, and return the bacon to the pan.
2. Serve in a very large, deep bowl, with a thick slice of crusty bread and more parsley for garnish.
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