Creamy Mussels with Garlic and Bacon


It was another day for Fish Man to visit and I bought a kilo of mussels.  Such a bargain food, so easy to prepare, and such a wonderful taste.

I have been inspired by some of the recipes posted by Olives and Artichokes here and here and often make a tomato based soup version, as you can see here.

Today, I decided to use up some of my bacon from the UK, although I could have used lardons or jamon instead.

Time for a wash and brush up...

After cleaning my mussels, I lightly fried in olive oil two cloves of crushed garlic, one onion fairly finely chopped and 4 rashers of chopped bacon.

When these had all softened I added a glass of white wine and simmered for about 5 minutes before adding the mussels and a couple of tablespoons of chopped parsley and putting the lid on.

A few minutes later the mussels had all opened, so I took the pot off the heat, stirred in 100ml of single or pouring cream and that was it.

I served it in big bowls with spoons and crusty bread to soak up all the garlicky, creamy juices.  ¡Muy rico!


24 thoughts on “Creamy Mussels with Garlic and Bacon

  1. Muy rico, indeed, y delicioso también! Mussels are such a treat yet so easy to prepare and the cream adds an extra deliciousness, reminding me of dishes I’ve eaten in Normandy. Thanks for the links too!

    1. Thyat part of France is on our lsit to visit – we onlyt whizz past in the car on our way to the UK. Thanks for stopping by – loved your photos too!

  2. I adore mussels and rarely make them at home since I really don’t have access to quality mussels. I like the simplicity of your recipe showcasing the great tasting mussels. I’ve never had the addition of cream, it makes it sound so decadent!!

    1. I´ve only really started using lots of shellfish (and fish generally) since I´ve now got it so readily available. Best to wait until you visit the coast to enjoy the good stuff!

  3. I love mussels and your recipe looks delicious. I wish I had a Fish Man! I recently tried mussels with basil oil and they were amazing!

    1. The basil oil with mussles sounds good. I have some I made last summer, will have to give this a go. I will have to set up fan club soon for my little Fish Man!

  4. I love your recipe!! It reminds me of the recipe of Clam Chowder, but your version is way much better since it uses fresh mussles and better quality ingredients!!!

    1. In most of the bars here they just steam them open, chill them and serve them with lemon and pepper. To be honest, they´re great that way too, the fresh taste of the mussels shines through – delicious!

  5. We’re off to the North Coast of Kwazulunatal soon for a weekend – guess what I am going to cook on our fire when we’re camping! If I can get hold of some mussels, that is. Great recipe, thanks, Chica 🙂

    1. Ooh – they would have a little extra smoky taste which would be fantastic. The places you go on trips always sound so exciting…am off to look up Kwazulunatal now!

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