Steamed Mussels in a Creole Mustard, Bacon, and Cognac Cream Sauce

• 6 ounces bacon, chopped into 1/2-inch dice
• 1/4 cup minced shallots
• 1 teaspoon minced garlic
• 1 cup dry white wine
• 2 tablespoons Creole or other whole grain mustard
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 4 pounds mussels, scrubbed and de-bearded
• 1/4 cup cognac
• 1/4 cup chopped fresh parsley leaves, plus additional for garnish
• Crusty bread, for serving

1. Set a very large saute pan over medium heat and render the bacon in the pan until crispy, about 6 to 7 minutes.
2. Remove the bacon from the pan and set aside on a paper-lined plate to drain.
3. Add the shallots to the pan and saute, stirring often, for 1 minute.
4. Add the garlic to the pan and saute for 30 seconds.
5. Raise the heat to medium-high and deglaze the pan with the white wine.
6. Reduce the wine until nearly evaporated, about 3 to 4 minutes.
7. Add the mustard, cream, salt and pepper to the pan.
8. Bring the pan to a boil.
9. Add the mussels, cognac and parsley to the pan and stir once, cover with a lid, and cook until the mussels just begin to open, about 4 to 5 minutes.
10. Remove the lid, stir the mussels, and return the bacon to the pan.
11. Serve in a very large, deep bowl, with a thick slice of crusty bread and more parsley for garnish.

bacon, shallots, garlic, white wine, grain mustard, heavy cream, salt, fresh cracked black pepper, mussels, cognac, parsley, crusty bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/steamed-mussels-in-a-creole-mustard-bacon-and-cognac-cream-sauce-recipe.html (may not work)