Saturday, October 29, 2011


yields two servings

6 slices thick cut pepper bacon
1-1/2 cups coconut juice
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
2 tablespoons finely chopped jalapeno pepper (or more to taste)
2 lbs small mussels
1 tablespoon finely chopped cilantro (optional)

Stack the bacon slices and cut them lengthwise into two long strips, then cut the strips into 1/2 inch pieces. Fry the bacon pieces in a large lidded pot, stirring often, until the bacon is evenly cooked and nearly crisp. Remove the bacon and pour off the oil, leaving the small bits in the pan.

Slowly pour in the coconut juice; add the ginger and soy sauce. Simmer for 2 minutes.

Increase the heat to medium high. Add the jalapeno and mussels. Cover and cook the mussels, shaking the pot occasionally, until the shells open (about 5-7 minutes.) Discard any unopened mussels

Transfer the mussels to large shallow bowls. Spoon the broth over the mussels and sprinkle them with the reserved bacon and the cilantro. Note: These are excellent served over mei fun or other Asian noodles.

bacon recipe courtesy of: Doug DuCap, for (Fish & Seafood Cooking)

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