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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Angry Mussels

4 from 4 votes

Recipe by Flip Flop Foodies Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 1 lb 1 mussels

• 1 cup 1 dry white wine

• 2 tbsp 2 butter

• 1 inch-thick 1 slab of bacon, diced

• 1/2 1/2 yellow onion, diced

• 3 cloves 3 garlic, sliced

• 3 3 green onions, diced

• 1 1 Serrano chili, diced or a good pinch of red pepper flakes

• Freshly baked French bread

Directions

• Render down the bacon until it’s cooked, but not too crispy, remove it and sauté some aromatics (garlic, onions and the whites of some scallions) in the smokey rendered bacon fat. Along with that, add some crushed red pepper flakes and a little bit of cayenne to spice it up.  Once the aromatics are softened, remove and set aside.
• Get the pan hot, toss in the mussels and a good pouring of dry white wine. Throw on a lid and simmer for about 5 minutes. Removed to a bowl, toss in the bacon and aromatics into the bowl, top with green onion tops and serve with the bread to sop up the juice. The liquid that cooks out of the mussels mixed with the wine, bacon, chilis and all that other good stuff makes for some seriously awesome flavor.

Inspired by JCT Kitchen & Bar – Atlanta, GA