Double Smoked Bacon and Tarragon Mussels

plated double smoked bacon and tarragon mussels
  • 6 servings


Fresh blue cultured mussels
2 ½ kg (5 lbs)
Double smoked bacon, diced
85 g (3 oz)
Shallots, finely chopped
15 ml (1 tbsp)
Fresh tarragon, chopped
30 ml (2 tbsp)
35% cream
125 ml (½ cup)
white wine
60 ml (¼ cup)


  • Sauté the bacon and shallots in a large pot over medium heat, stirring continuously. As soon as the bacon and shallots begin to caramelize, add the tarragon and stir until fragrant. Then deglaze the pan with white wine.
  • Add fresh mussels and mix to combine. Cover the pot, turn the heat to high and steam for 5 – 6 minutes or until the mussels are open. Remove the mussels from the pot and set aside, add the cream to the broth and cook until the sauce is reduced by 1⁄4.
  • Plate the musselsand pour the sauce over. Serve with your favourite bread for dipping.

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