4 Hot Seafood Pork
Alcohol Herbs Main course Gluten Wheat Free Eggless
tbsp Shallots, finely chopped
4 sprigs of Thyme
4 sprigs Parsley
and Black Pepper
fl.oz. Dry White Wine (check manufacture)
Sharply tap any mussels that are open and discard those which do not close. Pull
away the beards, then scrub the mussels clean under cold running water.
Place the mussels in a large saucepan together with the chopped shallots, thyme,
parsley, bay leaf, salt and wine. Cover the pan and shake over a high heat for
3-5 minutes, until the shells are well open.
Strain the mussels into a colander and discard any that are still closed. When cool
enough to handle, remove the mussels from their shells. Cut the bacon into pieces
the same size as the mussels. Thread mussels in pairs on small skewers with
pieces of bacon between them. Season to taste with freshly ground black pepper.
Heat the grill to high. Brush the skewered mussels and bacon with a little melted
butter then grill for about 4-5 minutes until the bacon is golden, turning the
skewers regularly. Just before serving, add a little chopped tarragon to the sauce
and transfer to a warmed sauce-boat.
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