1. Clean the mussels and discard any that don’t close when sharply tapped. 2. Place the mussels in a large saucepan and cover with the wine. Cook for 3–4 minutes, shaking the pan once or twice, until the mussels are open. Transfer them to a bowl and discard any that do not open. Strain the cooking liquid into a separate bowl to remove any grit or impurities and set this and the mussels aside. 3. Melt half the butter in a pan over a low heat and add the shallots and garlic. 4. Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp. 5. Now add the tomatoes and cook until softened. 6. Mash the flour and the remaining butter in a bowl, then add this mixture to the pan, piece by piece. At the same time, slowly add the mussel cooking liquid. If you find that the sauce is too thick, add a little water to loosen the mixture. 7. Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
