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4052 5170 5053 5079 R180

4052 Viking Oak Smoked Mussels Bucca

4052 Viking Oak Smoked Mussels Bucca

In a large skillet over medium high heat, render the diced bacon pieces.  Cook until crisp.  Remove bacon pieces and set aside.

 In a skillet over medium heat, melt clarified butter.  Sauté onions, leeks, ¼ cup Minced Garlic, Ground Fennel Seeds, and Freeze Dried Shallots.  Cook until onions are transparent.  Add to the sauce bacon pieces, lemon juice, white wine, seafood stock, Viking Smoked Salt, and Ground White Pepper.  Simmer for 2-3 minutes, then remove from the heat and whisk in 4 tablespoons cold butter chopped into small pieces and adding a little bit at a time.

In the skillet with the bacon renderings, add 5 strips of bacon, 2 tablespoons of butter.  Let the bacon strips crisp, add 3 pounds of mussels, diced tomatoes, and remaining Minced Garlic.  Cover and steam until the mussels open.  Pull the bacon slices out of the skillet and then pour Sambuca over the mussels.  Cover and let the alcohol cook out for 45 seconds.  Pour the lemon butter sauce over the mussels and serve with bread for dipping.

- 3 pounds of mussels

- ½ pound clarified butter

- 6 tablespoons unsalted cold butter, diced

- ¼ cup onion, diced 

- ¼ cup leeks, diced 

- ¼ cup (5170) Freeze Dried Shallots

- ½ cup (5030) Minced Garlic

- ¼ cup (5079) Ground Fennel Seeds

- ½ cup lemon juice

- ¼ cup white wine

- 1 teaspoon (4052) Viking Smoked Salt

- ½ teaspoon (5053) Ground White Pepper

- 1 cup seafood stock

- 1 cup of bacon, diced

- 5 slices thick cut bacon

- 2 cups diced tomatoes

- 2 ounces Sambuca


Run the mussels under cold water and scrub with a abrasive sponge to remove the sand and grit

Award winning dish from the 2015 World Food Championships


More Information
SKU 4052 5170 5053 5079 R180


Prep Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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