Oven Steamed Mussels with White Wine and Bacon
Use your roasting pan for making oven steamed mussels with white wine and bacon in this fast and easy recipe! A quick and scrumptious seafood supper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop, Oben
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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.