Ingredients
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon Hudson’s Seasoning
- 2 strips of your favorite bacon (chopped)
- 25 Prince Edward Island mussels
- 1/3 cup heavy cream
- 1/3 cup white wine
- 2 tablespoons unsalted butter
- 1/2 diced tomato
- 1/2 sliced sweet onion
Directions
In a large sauté pan on medium heat, add extra virgin olive oil and chopped bacon and render out fat until crispy. Add onion, butter and tomato until cooked (about two minutes). Slowly add white wine, heavy cream and Hudson’s Seasoning. Place mussels in white wine sauce and reduce for five minutes until mussels pop completely open. Make sure to discard any musssels that don’t open. Place in a serving bowl and serve with a French baguette. Serves 2.
