INGREDIENTS
- 2 lbs fresh PEI Mussels
- 1 tbsp Olive Oil
- 2 Garlic Cloves, minced
- 4 strips of Thick-Cut Bacon, chopped
- 1/2 tsp Chili Pepper Flakes
- 1/2 cup Red Wine
- 1 pint Cherry Tomatoes, halved
- Crusty bread to soak up the yummy broth
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands.
- Heat oil in large pan/pot over medium heat. Add bacon and once it begins to cook, add the garlic and cherry tomatoes. Stir occasionally until garlic is sautéed, tomatoes are softened and bacon is cooked, but not crispy.
- Add red wine, and child pepper flakes, stir to combine.
- Add the mussels and cover with a lid. Turn the heat to high and cook for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on.
- Remove from heat and let sit, covered, for about 1 minute.
- Stir and pour into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell.
