Curried Mussels with Smoked Bacon

A few weeks ago, I tried the mussels at Chalkpoint Kitchen for the first time and was quite impressed by the kimchi and smoked bacon combination.  The two ingredients separately top my list of favorites, so I wasn't sure if together, they would completely overpower my palette.  Fast forward to the dish arriving at our table, and we ended up devouring its entirety in mere minutes -- and I honestly could've gone for a second.  The savory blend spicy kimchi and smoked bacon were a delicious fusion of flavors that inspired my own recipe. I've prepared the classics mussels and white wine sauce countless times, so I thought it was time to change things up.  I had been brainstorming recipes for this brunch and even though I wasn't exactly sure how I wanted to cook everything, I knew seafood would be the highlight.  I ended up with a number of dishes, but this one in particular turned out best.  The salty smoked bacon and creamy curry broth were just rich enough to satisfy my cravings for something heartier, and a combination that I'll continue perfecting with time.

--

Curried Mussels with Smoked Bacon Serves 2-4

2 pounds mussels, debearded, scrubbed and rinsed

1/2 pound slab of nitrate-free smoked bacon

1 tablespoon coconut oil

1 large onion, minced

2 garlic cloves, minced

1 tablespoon curry powder

1/4 teaspoon red chili flakes

1 (14-ounce) can light coconut milk

1/4 cup low-sodium chicken (or seafood) stock

2 tablespoons chopped fresh cilantro

Pre-heat oven to 350.  Slice the slab of bacon, then chop to 1/2 inch pieces.  Place bacon on a large baking sheet and cook in the oven for about 10-15 minutes or until bacon is slightly golden brown but not yet crispy.

Remove mussels from the refrigerator and place over/ submerged in ice. Clean mussels by scrubbing the outside shell, removing any of the beard. Discard any mussels that have been opened, and return to ice.

In the meantime, prepare the broth. Heat coconut oil in a large stockpot on medium heat. Add onions, garlic, and bacon. Cook for 5 minutes, or until onions have softened and bacon is crisp. Add coconut milk, stock, curry powder, and chili flakes, stirring until smooth. Bring the mixture to a slow simmer.

Reduce heat to medium-low. Add mussels and gently toss. Place the lid on the pot and let mussels cook for about 7 minutes, just until the mussels open up. Transfer mussels to a large serving, garnish with fresh cilantro.

Serve immediately with baguette.