MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon-Beer Mussels w/Fire Toast
Categories: Pork, Seafood, Beer, Vegetables, Breads
Yield: 3 servings

6 sl Thick bacon; cut across in
- thin strips
1 lg Yellow onion; fine chopped
10 cl Garlic; thin sliced
12 oz Beer
+=OR=+
1 lg Glass of wine
A few sprigs fresh thyme,
- rosemary, tarragon, or
- oregano
1 ts Hot sauce
5 lb Fresh mussels; rinsed well
- and de-bearded
1 Handful of fresh chives;
- thin sliced

MMMMM-------------------------FIRE TOAST------------------------------
1 Loaf rustic bread; in thick
- slices
1/4 c Extra-virgin olive oil
2 cl Garlic; peeled

COOK THE MUSSELS: Build and tend an aromatic fire in
your backyard, or preheat a grill to cook with
medium-high heat. (Alternatively, use your indoor
stove.)

To a large pot over medium-high heat, add the bacon and
a splash of water and cook, stirring frequently, until
sizzling, brown, and crispy, 3-5 minutes. Add the onion
and garlic and continue cooking, stirring occasionally,
just until sizzling and fragrant, 2-4 minutes more. Add
the beer, thyme, and hot sauce followed by the mussels.
Cover tightly and steam until the mussels open their
shells and release their rich, fragrant broth, about 10
minutes. Discard any mussels that did not open.

MEANWHILE, MAKE THE FIRE TOAST: Lightly brush both sides
of the bread slices with the olive oil and grill,
turning once or twice, until lightly charred all over,
2-3 minutes per side. Firmly rub the surface with a
whole garlic clove.

To serve, transfer the mussels and their broth to a deep
serving platter. Sprinkle with chives and serve with
fire toast on the side.

BY Michael Smith

RECIPE FROM: https://www.saveur.com

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