Bourbon and Bacon Steamed Mussels


  • 2 lbs. Prince Edward Island (PEI) mussels
  • 8 slices bacon
  • 1 T. unsalted butter
  • 1 clove garlic, minced
  • 1/4 c. minced shallot
  • 1/3 c. water
  • 1/2 c. bourbon
  • 1/4 tsp. kosher or sea salt
  • 1/8 tsp. pepper
  • 1/4 c. chopped fresh parsley


  1. Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard those that do not close after being tapped and rinsed. If any have the sticky wiry membrane referred to as a “beard” remaining (most will not, but you may see one or two), remove the beard by grasping it between your thumb and forefinger and pulling firmly until it comes out; discard beard. Set mussels aside.
  2. In a large saucepan, cook bacon over medium to medium-high heat until crisp. Remove bacon from pan and set aside on a paper towel-lined plate to drain. Once drained and cooled, crumble bacon slices.
  3. Leave about 2 tablespoons bacon fat in the bottom of the saucepan; drain the rest of the fat. Add butter to the bacon fat in the pan. Add shallots and garlic and saute over medium heat until softened, about 3 minutes.
  4. Add water, bourbon, salt, pepper, and parsley. Bring to a boil over medium-high heat.
  5. Add PEI mussels. Cover and cook for 4-7 minutes or until the mussel shells open, gently shaking the pot a couple of times during cooking to move the mussels around.
  6. Remove from heat, sprinkle with crumbled bacon, and garnish with additional chopped fresh parsley if desired.
  7. Serve with crusty bread to soak up the bourbon-mussels broth.


Source:  The Kitchen is My Playground