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
Instructions
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.