Ingredients to make Mussels and bacon skewers:
- 1kg mussels
- 200g fresh bacon
- 2 leeks
- Padron peppers (or substitute for bell peppers)
- 1 clove garlic
- 1 tablespoon hot paprika
- Parsley
- Laurel
- Liquid cream (optional)
- 1 glass of aromatic
- 50g butter
- Olive oil
- Salt
- White peppercorns
How to make Mussels and bacon skewers:
Wash the mussels under the tap, scraping the shells with a brush and removing the beards. Cook a glass of water and a glass of aromatic wine in a pot. Add the bay leaf, a few peppercorns and the salt. At the first boil, add the mussels, leaving them just enough time for them to open. Remove them from the pot and let cool.
Strain the cooking broth through a fine sieve and collect in a saucepan; put it back on low heat and add the butter, letting it reduce by half. Taste the point of salt, and if it is salty, add a little liquid cream.
Remove the mussels from the shell, running a knife to separate them. Peel the garlic and press in a mortar with parsley and two tablespoons of oil. Brush the mussels with this mixture and leave to macerate.
Remove the crust from the bacon and cut each slice into 2 or 3 pieces. Wrap each mussel in a portion of bacon and insert them on skewers alternating a piece of leek and padrón pepper (each skewer will have three mussels). Fry on a griddle with oil or in the oven until the bacon is crispy.
Peel the leek and cut into rounds one finger thick; wash the peppers and pat dry. Serve the skewers covered with the Oloroso sauce.
