I was in my late 20’s when I first tried mussels. It wasn’t a dish that was commonly found at restaurants in Louisiana, so I didn’t know what I didn’t know. When I moved to Dallas, I went to The Green Room in Deep Ellum (a hip and very eclectic area of the city) with a girlfriend. I absolutely fell in love with their version of mussels. They were spicy and tangy and delicious. The sauce that mussels are cooked in is what usually makes the entire dish. However they are cooked, you get to dip a delicious French baguette or Sourdough bread into it to soak up the juices, spices, and aromatics. It’s a party in your mouth every time! Angry Mussels are my re-creation from a dish served at JCT Kitchen & Bar in Atlanta, GA.
The spiciness from the peppers and the savoriness from the bacon makes this recipe one that you’ll want to make over and over again. The best thing about Angry Mussels is, it’s too easy to cook. Just sauté, steam and eat. The white wine, slab bacon and Serrano chilies provide so much flavor and pizazz! Mussels by themselves don’t have much flavor, but when you add these additional delicious ingredients, all will be right with the world again!
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Inspired by JCT Kitchen & Bar – Atlanta, GA