Mussels and Potatoes with Bacon-Wine Broth
Basil-Garlic Toasted Baguette
Ingredients
- 6 slices center cut bacon
- 1½ lb small red potatoes, halved (larger ones quartered)
- 1 (8-oz) pkg diced red onions
- 2 Tbsp minced garlic
- 1 cup dry white wine
- 4 lb farm-raised mussels, scrubbed and debearded (see Note)
- ½ cup chopped fresh parsley
Instructions
- Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp; drain, reserving 2 Tbsp drippings in pot. Crumble bacon.
- Add potatoes, onion, and garlic to pot; cook 6 to 8 minutes or until potatoes are browned and crisp-tender. Stir in wine; cook 5 minutes or until reduced by half.
- Add mussels; cover and cook 8 to 10 minutes or until shells open (discard any unopened shells). Sprinkle with bacon and parsley.
Side Dish Ingredients
- 1 (8-oz) French baguette (preferably multigrain)
- 1 Tbsp butter, melted
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp basil paste
Side Dish Instructions
- Preheat oven to 350°F. Cut bread in half lengthwise. Combine butter, oil, garlic, and basil; spread over cut sides of bread. Place on a baking sheet, basil sides up.
- Bake 15 minutes or until crusty and browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
407
|
136
|
543
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 34 | 19 | 53 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1010 | 221 | 1231 |
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