Lunchbreak: Bloody mussels from Twisted Spoke

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Twisted Spoke
501 N. Ogden Ave

Bloody Mussels

1 1/2 pounds mussels, beards removed
1 cup Twisted Spoke Bloody Mix
1 cup high acid white wine (Anjos Vinho Verde)
1/4 cup onions, finely diced
1/4 cup carrots, finely diced
1/4 cup celery, finely diced
2 Tablespoons garlic, minced
1 Tablespoon chopped parsley
2 ounces unsalted butter
4 ounces thick sliced bacon cut in lardons
1 crusty baguette

Sautee bacon until crispy and it has render its fat. Remove bacon from pan, leave fat. Add onions, carrots, celery — sauté until they soften and start to brown. Deglaze with cup of Anjos Vinho Verde. Add garlic. Simmer until wine is reduced in half. Add bloody mix, bring to a boil. Add mussels, bring to a boil. When all of the mussels are open, use a slotted spoon to remove from the pan, place them in a hot serving dish while the sauce continues to reduce about 2 or 3 more minutes of boiling. Turn off the heat, stir in butter. Pour over mussels. Garnish with parsley
Serve with plenty of warm crusty bread to mop up the sauce.

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