Roy's Bacon Mussels

Sherri Williams


Steamed mussels are one of my son's favorite dishes. I love them as well. We could lterally eat tons of these babies. With the addition of bacon and fennel, these mussels make one incredible appetizer. Cooking with Passion, sw:)


★★★★★ 4 votes

10 Min
10 Min


  • ·
    4 lb mussels, cleaned and debearded
  • ·
    4 slices bacon
  • ·
    1 small shallot, minced
  • ·
    3 garlic cloves, minced
  • ·
    1/2 habanero pepper, minced
  • ·
    1/4 cup fennel, chopped
  • ·
    1 cup dry white wine
  • ·
    1 cup chicken stock
  • ·
    1 lemon juice, fresh
  • ·
    zest of (1) 1emon
  • ·
    1 tbsp extra virgin olive oil
  • ·
    3 tbsp italian leaf parsley
  • ·
    2 tbsp cold butter

How to Make Roy's Bacon Mussels


  1. In a large skillet fry bacon until crisy. Remove and set aside.

    Add ingredients 3-6 to skillet with bacon fat. Stir-fry until shallots are translucent.

    Add ingredients 7-12. Simmer for 2 minutes

    Add mussels to skillet and cover. Steam mussels for about 4-6 minutes on medium heat, until all shells are open.

    Remove mussels from skillet. Divide mussles up into 4 large bowls.

    Add cold butter to pot liquor. Simmer until butter is melted.

    Top each bowl with pot liquor and crumbled bacon

    Serve with italian crusy bread!

Printable Recipe Card

About Roy's Bacon Mussels

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy
Hashtags: #Seafood #mussels

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