Name: Steamed Mussels with Smoky Bacon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 5 ounces smoked bacon (like Hatfield’s Classic Hardwood Smoked Bacon); 3 garlic cloves, thinly sliced; 2 large shallots, thinly sliced; 1 large Thai chili pepper, seeded and sliced; 1/2 cup dry white wine; 1/2 cup water; 1 tablespoon Sriracha sauce; Juice from 1 lime (divided); 1 tablespoon ghee (or butter); 3 1/2 pounds PEI mussels, rinsed, scrubbed, and debearded; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; Slices of toasted bread for dipping

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Smoked bacon is killer in this easy, yet elegant, Asian-inspired Steamed Mussels with Smoky Bacon recipe. This delicious dish is on the table in just 20 minutes!

[This is a paid recipe post. I worked with Hatfield Meats on this blog post.]

Two white bowls filled with steamed mussels and crusty bread on a white board, with a pot of mussels and green herbs on the side.

Things are getting crazy busy around here, so easy meals are a must in my house! But, easy doesn’t have to mean “ordinary.”

Two white bowls filled with steamed mussels and crusty bread on the side on a white board, with a package of Hatfield Smoked Bacon and herbs and bread on the side.

I used Hatfield Hardwood Smoked Bacon in this Steamed Mussels with Smoky Bacon recipe! The smoked bacon really completes the flavors in this dish! This classic bacon is a Hatfield family tradition! I purchased the bacon at my local Publix Super Market.

Serve with a side of crusty French bread for dipping. YUM!

Close up shot of steamed mussels tossed with pieces of smoky bacon, sliced shallots, slices of garlic, and fresh green herbs.

I steamed these mussels in a dip-worthy broth with white wine, Sriracha sauce, lime juice, and ghee (clarified butter). Served this with a side of crusty bread for dipping! So good!

Ingredients you’ll need for this steamed mussels recipe:

Ingredients for steamed mussels on a white board including a package of Hatfield hardwood smoked bacon, fresh green herbs, shallots, fresh mussels in a bowl, cut bacon, white wine, ghee, Thai chili peppers, and sriracha sauce.

Fresh PEI mussels (Available at most supermarkets and seafood shops.)
Smoked bacon (like Hatfield’s Classic Hardwood Smoked Bacon)
White wine (best to use a dry white wine)
Shallots and garlic
Ghee
Sriracha sauce
Thai chili peppers
Lime juice
Fresh cilantro and parsley

About hatfield quality meats

Since the turn of the 20th century, Hatfield Quality Meats has provided superb and delicious meats to millions of families that simplify life. Servicing pork lovers nationwide, this family-owned operation has remained a leading company in the pork industry. Offering a variety of meats from bacon to succulent hams, Hatfield has a pick for every pork-eater. Hatfield farmers are pork experts who raise their animals without the use of hormones, steroids or growth promotants. Click here to learn more!

Hatfield bacon is now available at Publix Super Markets.

I cut the bacon into bite-sized pieces and then cooked them until crispy. TIP: It’s so much easier to cut the bacon when it’s frozen!

Where to buy fresh mussels

Fresh mussels are everywhere– even your local grocery store will carry bags of them in the seafood department. I used Prince Edward Island (PEI) mussels from the Atlantic because they’re readily available. I picked mine up at my Publix Super Market, along with the Hatfield Bacon! So convenient!

How to clean mussels

Before you cook the mussels, you want to rinse the shells thoroughly in a collander. Discard any mussels that are open or don’t shut. This means they are no longer alive. Then scrub the mussels with a brush to remove any exterior dirt or sand.

Lastly, you want to remove any thread-like ‘beard’ protruding from the shell. Grab hold and rip it out. (It’s easier to grab hold of the beard wearing a rubber glove.) Not all mussels have beards so skip any that don’t.

Shallots and Thai chili peppers being sauteed in a large Dutch oven with a wooden spatula.

I first sautéed shallots, garlic, and Thai chili peppers to add flavor to these steamed mussels!

A large pot of steamed mussels tossed with pieces of smoky bacon, sliced shallots, slices of garlic, and fresh green herbs.

I fancied up these Steamed Mussels with pieces of crispy smoked bacon, and fragrant sautéed veggies, with just the right amount of heat!

Two white bowls filled with steamed mussels and crusty bread on a white board, with a glass of white wine and green herbs on the side.

OMG, you cannot believe how delicious this seafood dish is, and it’s on the table in just 20 minutes! Don’t forget to serve this with crusty bread for dipping!

Tips and tricks

Before you buy the mussels, give them the smell test! The mussels should smell like the ocean – fresh & salty!
You don’t have to eat the mussels as soon as you get home. Depending on the date, you usually can buy and store them in your fridge at home for a few days before eating.
Freeze the package of bacon before cubing. It’s SO much easier to cut when it’s frozen! You can also cook the bacon slices and crumble them up.
It’s mandatory to have crusty bread on the side for dipping into the broth! Slices of French bread or sourdough would be perfect!

Want more seafood recipes like this?