Mussels with Bacon in Lemon-Coconut Broth recipe is so tasty!
Why I Made This Mussels With Bacon Recipe
Want a warm bowl of savory goodness? Make this. Want to impress a new significant other? Make this. Having a dinner party at your house? Make this for an appetizer.
This may very well be one of my favorite recipes I’ve ever made because it 1) is so easy that it hardly seems possible, 2) it packs a punch of flavor and 3) you can substitute ingredients based on availability. It’ll be just as good.
What If You Don’t Have Pancetta?
You’ll notice I used pancetta (basically Italian ham that is bacon-like in flavor) but you could use regular bacon or even lardons – ooh, fancy French term alert – which is another form of pork belly. Bonus points for the fact that pancetta or lardons usually comes pre-chopped! The bottom line is to use something bacon-like for a smoky depth of flavor.
What To Substitute Instead of Mussels
If you can’t find pre-cooked mussel or clam meat, you can use whole shellfish – just be sure to double the amount – and just steam them in the broth until they open (or try shrimp instead).
Mussels with Bacon in Lemon-Coconut Broth
Mussels with Bacon in Lemon-Coconut Broth recipe is easy to make, packs a wallop of flavor and ingredients can be based on availability.
- 6 oz pancetta
- 8 oz cooked mussels or clams
- 3 cloves garlic minced finely
- 1.5 cup coconut milk
- 1 juice lemon
- handful fresh flat-leaf parsley chopped
- Pepper to taste
In a large skillet over medium heat, render the pancetta until crispy.
To the same skillet, add the mussels, garlic and coconut milk. Bring to a boil, reduce heat and simmer 6-8 minutes or until the coconut milk begins to reduce down just a bit.
Turn off the heat and add the lemon juice, parsley and pepper.
Done. Eat. Receive compliments.
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