INGREDIENTS
1 serving
mussels
2 lb
mussels
3 tbsp
olive oil
4 strips
center-cut bacon
2 larges
shallots
5 larges
garlic cloves
1/2 tsp
pepper flakes
2 sprigs
rosemary
2 tbsp
parsley
2 1/2 cups
wine
3 tbsp
butter
1 serving
kosher salt
1 serving
ground pepper
2 larges
in a dutch oven
3
add the shallots and garlic and saute until shallots are transluscent and garlic has just a hint of color
5 larges
use a slotted spoon to remove the mussels to a bowl. discard any mussels that didn't open all the way during cooking
6
return the pot
1 serving
pour broth over the mussels and serve