1 lb aquaculture black mussels
1 cup white wine
2 shallots, chopped
2 cloves garlic, smashed
3 sprigs fresh thyme
4 oz bacon, cooked & crumbled
1 head Frisee, washed, dried and chopped
2 sprigs parsley, chopped
Pickled Shallots (recipe below)
Croutons (recipe below)
Vinaigrette (recipe below)
To prepare mussels, heat a heavy bottomed sauce pot on high until very hot. Add mussels, shallots, garlic, thyme and wine and cover immediately. Shake occasionally. Cook mussels until they are all open, about 5 to 7 minutes.
Pour mussels into a colander set over a bowl and allow to cool, reserving liquid. When mussels have cooled enough to handle, carefully remove them from their shells. Return to cooled reserved liquid.
To serve, toss the drained mussels with pickled shallots, croutons, bacon and frisee. Dress with vinaigrette and season with salt and pepper, if needed. Divide salad onto 4 chilled plates and garnish with parsley.
