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Mussels in Bacon, Tomato, Roasted Red Pepper & Red Wine Sauce
THE PEASANT’S DAUGHTER19Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. mussels (scrubbed)
- 2 lb. bacon (good, diced small, or prosciutto or guanciale)
- 8 roasted red peppers (de-skinned, some black spots are okay, water reserved)
- 2 cans San Marzano tomatoes (or 4–6 large and very ripe fresh tomatoes)
- 2 Tbsp. tomato paste
- 1 Tbsp. butter
- 1 yellow onion
- 4 shallots
- 2 cups sauce
- 3 cups red wine
- 4 cups chicken stock (homemade)
- 1/2 cup olive oil (approximately)
- 1/4 cup fish sauce
- 1 head garlic (roasted)
- 8 cloves garlic (chopped fine, amount separated in half)
- 4 bay leaves
- salt
- pepper
- parsley (flat-leaf Italian preferred)
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