3 lbs mussels, scrubbed
4 T butter
4 strips bacon, chopped into 1/2 inch pieces
1/4 C whiskey
1/2 C dry white wine
3/4 C heavy cream
1/3 bunch parsley, chopped
salt and pepper, freshly ground
On medium heat, fry the onions, until almost brown.
Add bacon, and fry until almost brown.
Turn up the heat to high.
Add whiskey, let reduce for 5 min.
Add cream and parsley, bring to boil.
Add mussels. Cover.
Shake the pot to stir, covered, after one minute.
Remove from heat in 5 min, and the shells are open.
Take the mussels out to the serving dish.
Reduce the sauce to the desired thickness by simmering it.
Adjust salt and pepper.
Match made in Heaven:
Loads of freshly baked bread to dip up all the boozy sauce and bacon!