2 lbs fresh PEI Mussels 8 slices Bacon 1 tbsp. Unsalted Butter 1 Garlic Clove, minced 1/4 Cup Shallot, minced 1/3 Cup Water 1/2 Cup Bourbon 1/4 tsp. Kosher or Sea Salt 1/8 tsp. Pepper 1/4 Cup Fresh Parsley, chopped
Method
Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large saucepan, cook bacon over medium to medium-high heat until crisp. Remove bacon from pan and set aside on a paper towel-lined plate to drain. Once drained and cooled, crumble bacon slices.
Leave about 2 tablespoons bacon fat in the bottom of the saucepan; drain the rest of the fat. Add butter to the bacon fat in the pan. Add shallots and garlic and saute? over medium heat until softened, about 3 minutes.
Add water, bourbon, salt, pepper, and parsley. Bring to a boil over medium-high heat.
Add PEI mussels. Cover and let steam for 5-7 minutes, until mussels are open.
Remove from heat, sprinkle with crumbled bacon, and garnish with additional chopped fresh parsley if desired.
