Keto Portuguese Mussels with Bacon

Ingredients

• about 910 g Mussels (scrubbed and debearded)
• 4 slices Bacon (diced)
• 4 cloves Garlic (minced)
• 1/2 cup Dry White Wine
• 1 tbsp Olive Oil
• 2 tbsp Fresh Parsley (chopped)
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C/175°C). Add the 1 tablespoon of olive oil.
2. 2Add the 4 slices of diced bacon to the pot. Cook, stirring occasionally, until the bacon is crispy and browned, about 5 to 8 minutes.
3. 3Add the 4 cloves of minced garlic and the 1/4 teaspoon of red pepper flakes to the pot with the bacon. Cook, stirring constantly, until the garlic is fragrant, about 1 minute. Be careful not to burn the garlic.
4. 4Carefully pour in the 1/2 cup of dry white wine. Increase the heat to medium-high (204.4°C/200°C) and bring the wine to a boil. Let it boil for 1 minute to cook off some of the alcohol.
5. 5Add the about 910 g of mussels to the pot. Cover the pot tightly with a lid and steam until the mussels have opened, which should take about 5 to 7 minutes. Discard any mussels that remain closed after steaming.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of chopped fresh parsley.
7. 7Season the mussels with the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir gently to combine.
8. 8Serve the Keto Portuguese Mussels with Bacon immediately.

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