Muscles, Potatoes and Bacon

On this cold and rainy day as I was preparing for my “Rainy Day Comfort Lunch” Live, I was looking forward to having something flavorful that I could dunk my Bacon, Green onion, Cheddar and Walnut Muffins into and enjoy this recipe for Muscles, Potatoes and Bacon is perfect. It also went well with the Roasted Broccolini with Peanut Sauce.

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Muscles, Potatoes and Bacon

When it’s time for a dish you want to get close and personal with!

Ingredients

• 2 pounds mussels, scrubbed

• 1/4 cup extra-virgin olive oil or rendered bacon fat

• 1 pd yukon gold potatoes, peeled, cut into 1/2-inch chunks (Hint: I pre-cook them in the microwave to save some time)

• 12 ounces sweet Italian sausage, removed from casings (or 6-12 slices of bacon cooked, chopped and set aside)

• 1 medium onion, chopped

• 1/8 or to taste pepperoncino (red pepper flakes) TuttoCalabria is one of my favorite ones

• 1 1/2 cups dry white wine ( any good tasting Sauvignon Blanc, Chardonnay, and Pinot Grigio will work) 

• 2 teaspoons chopped fresh thyme leaves or dried “Herbs de Provence”

• 1/4 cup chopped fresh Italian flat leaf parsley ( Cilantro also works if that is your preference)

• ½ tsp kosher salt or to taste

  Options include adding crushed garlic or ginger added

Directions

1. Heat the olive oil (or bacon fat) in a large Dutch oven over medium heat. 

2. When the oil is hot, add the potatoes, and toss to coat. 

3. Cook, stirring often, until the potatoes begin to crisp and brown, about 5 minutes. 

4. If using raw Sausage, crumble in the sausage. 

   1. Cook, breaking up the sausage with a wooden spoon, until the sausage is well browned, about 5 minutes. 

5. If using bacon - add it here

6. Add the onion, and cook until it begins to wilt, 2 to 3 minutes. 

7. Season with 1/2 teaspoon salt and a big pinch of peperoncino (crushed red pepper).

8. Add the white wine and thyme, bring to a boil, and cook until reduced by half, about 2 minutes. 

9. Add the mussels, adjust the heat to simmering, and cover the pot with a tight fitting lid. 

10. Cook until all of the mussels have opened, 4 to 5 minutes, discarding any that don’t open. 

11. If you have extra cacon - add that in now 

12. Season with salt if needed, 

13. Stir in the parsley. 

14. Set the whole pot on a coaster in the middle of the table with a serving spoon, and make sure you have one or two empty vessels on the table for the shells or ladle out into bowls with lots of napkins

Adapted from the Best of the Best from New England: Selected Recipes from the Favorite Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New Hampshire, Plastic Comb – August 1, 1994