Miso bacon moonshine mussels recipe

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  • Yield: 4 Servings


  • 4 lb [1.8 kg] fresh mussels
  • 8 slices center-cut bacon, finely chopped
  • 2 tsp olive oil
  • 3 shallots, minced
  • 1 Tbsp white miso paste
  • 3 garlic cloves, grated or minced
  • 1 cup [240 ml] dry white wine
  • ¼ cup [60 ml] moonshine (or more of the white wine)
  • 1 cup [240 ml] chicken stock
  • Pinch of red pepper flakes, or to taste
  • ½ cup [20 g] chopped fresh cilantro or flat-leaf parsley (or a combination of both)
  • 2 Tbsp unsalted butter
  • Toasted baguette slices (or your favorite loaf) for dunking
How to Make It
  1. Rinse the mussels under cold running water, scrubbing them with a washcloth or vegetable brush to help remove any sand or grit. Pull off their beards (if they haven’t been removed already). Discard any mussels that have already opened or have broken shells.
  2. Put the bacon in a large, deep pot over medium heat and cook until browned and crispy. Transfer to a paper towel–lined plate to drain and set aside. Drain off all but 1 Tbsp of the drippings in the pot and add the olive oil. Add the shallots and cook over medium heat until tender, about 2 minutes. Add the miso and garlic and cook for 1 more minute. Add the mussels and give the pot a stir. Add the wine, moonshine, chicken stock, and red pepper flakes. Cover the pot, and steam the mussels until they’re completely open, about 5 minutes. (Discard any that don’t open.)
  3. Remove the lid and add the chopped cilantro and butter. Stir to combine, and cover the pot. Cook for about 30 seconds to allow the flavors to meld and the butter to melt. Serve the mussels family style on a large, deep platter or right out of the pot, with lots of toasted bread for sopping.

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