Mussels in Cognac Cream SauceUser Submitted Recipe
3 lbs of fresh mussels scrubbed
1/2 C minced shallots
5 garlic cloves minced
6 strips of bacon
1/2 C cognac
4 jalapeños minced
1/2 C chopped parsley
1 C Heavy Cream
1 C Seafood Stock
4 Tbls of butter
Salt and Pepper
Crusty Bread for dipping
Render Bacon over medium heat in a large Dutch oven. Once crispy, remove bacon and chop. Set aside.
Cook shallots and peppers in the bacon fat until translucent, add garlic and sauté for 5 minutes until golden, but not burnt.
Deglaze the pan with the cognac and cook until the alcohol is cook out. Add chicken stock and simmer for 10 minutes over medium heat. Add cream and continue simmering until sauce thickens a bit...about 7-8 minutes. Wisk in butter.
Add mussels and cover. Raise temp to Med High and steam until shells open. Pour into serving bowl and sprinkle with bacon and parsley. Serve with Crusty Bread.