Mussels in Tomato Broth with Bacon

Ingredients

• 3 pounds PEI mussels, (scrubbed and debearded)
• 1/4 cup all-purpose flour
• 3/4 pound thick-cut bacon, (sliced)
• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 3 cloves garlic, (minced)
• 2 cups dry white wine
• 1 (26.46 ounce) box Pomi chopped tomatoes with the juices
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon kosher salt
• 1/4 cup chopped basil
• Sliced grilled sourdough bread, (for serving)

Instructions

1. 1

   Add the mussels to a large mixing bowl filled with cold water and flour and let sit for about 15 minutes.

2. 2

   In a large heavy-bottomed pot or large Dutch oven add the bacon to the pan and turn heat to medium. Cook the bacon, stirring occasionally, until crispy and the fat has rendered, about 6 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate and set aside, reserving as much fat in the pot as possible.

3. 3

   Return the pot to heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until soft and opaque, about 5 minutes. Stir in the garlic and cook until fragrant, about an additional 30 seconds. Pour in the wine and bring to a simmer then add the tomatoes, red pepper flakes, salt and pepper.

4. 4

   Drain the mussels and rinse with cold water then add them to the pot. Cover and steam the mussels until they open, about 8 minutes.

5. 5

   Serve in large bowls topped with basil and bacon with grilled bread for dipping.