Use your roasting pan for making oven steamed mussels with bacon and leeks in this fast and easy recipe! A quick and easy seafood supper.
Here’s one of the things I like best about these oven steamed mussels. If you have ever made mussels (the way I have, about one million times because mussels are addictive!), the most challenging part is fitting them all in the pan.
Most recipes call for putting the mussels in a big old skillet, covering it and steaming them up. Which makes for delectable mussels…IF you can fit them all in the pan. Because let’s face it, you need a lot of mussels to make up a dinner, and while I have more than one big old skillet, it was always pretty crowded in there.
This recipe lets all the mussels hang out in your biggest roasting pan, along with leeks, white wine and a few other delectable things. Yes, that is bacon you see in that picture. Get that pan you use to make the Thanksgiving turkey and let’s make it!
Use your roasting pan for making oven steamed mussels with bacon and leeks in this fast and easy recipe! A quick and easy seafood supper.Start by cranking your oven up to 500 degrees while you get things ready. We want it nice and hot, because the mussels are only going to be in there about 15 minutes or so.
While things are pre-heating, make a quick sauce to steam them up in. If your roasting pan will fit over two burners on the stove, you can go ahead and make the sauce right in the pan – I actually find it easier to make the sauce in a skillet and transfer it to the roasting pan right before it goes in the oven.
One way or the other, start by cooking up some chopped bacon until it is crispy. Scoop it out to drain on paper towels and leave the drippings in the pan.
Now toss in some chopped leeks and saute them in the drippings just until they are tender. Pour in some white wine and bring it to a simmer for a minute or two. Now pour the sauce into the roasting pan (if it isn’t there already) and add a heap of mussels – I usually figure on a pound of mussels per person minimum, because most of that weight is the shell. (See why we love a big roasting pan?)
You want to have rinsed the mussels beforehand, and toss any that are cracked or already open – you want those shells tightly closed. Sprinkle on a little sauce and cover the pan securely with foil. Pop it in the oven for 15 minutes, and then carefully peek under the foil – the mussels should be wide open.
At this point (and this is optional but FABULOUS) I like to shove the mussels to the side and stir in a little butter to the sauce. Now sprinkle on that bacon that you saved, along with some fresh parsley, and you are ready to roll.
I have been known to serve this right out of the pan with some crusty bread on the side to sop up that sauce…you can also serve it individually over plates of pasta with the mussels and sauce spooned over the top. One way or the other, have a bowl on hand for folks to toss the shells into.
Roasting pans. They’re not just for Thanksgiving turkeys any more!Print
- 4 pounds of mussels, rinsed and any that are broken or open thrown away
- 8 slices bacon, cut into one inch pieces
- 2 leeks, rinsed and sliced (white and light green parts only)
- 1 1/2 cups white wine
- Pinch of sea salt
- 3 tablespoons soft butter (optional)
- Chopped fresh parsley
- Preheat oven to 500.
- Heat a large deep skillet over medium high heat and cook the bacon until crispy. Remove to drain on paper towels, but leave the drippings in the pan.
- Add leeks and saute until tender, about 3-5 minutes.
- Add wine and simmer for a minute or two.
- Place mussels in large deep roasting pan and pour the wine sauce over them. Cover the pan securely with foil and bake for 15 minutes or until mussels are open.
- Push mussels to the side and stir in the butter, if using. Sprinkle all with salt. Stir in bacon and scatter parsley on top.
- Serve directly from the roasting pan, or divide among plates. I like to serve this with crusty bread to sop up the sauce…or pour it over pasta! Make sure you have a big bowl to hold the empty shells.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!