Bacon-Wrapped Cod with Smoky Mussels
Ingredients
Bacon-Wrapped Cod
- 2 cod fillets, 4-6 oz each
- 8 strips hickory-smoked bacon (4 strips each serving)
- canola oil
- salt & pepper
Smoky Mussles
- 1 lb mussels
- ⅓ bottle Schlenkerla Rauchbier beer (a smoky tasting beer)
- 2 Roma tomatoes, chopped
- leaves from 5 sprigs of thyme
- 1 tbsp minced shallot
- 1 tbsp minced garlic
- 3 medium Yukon gold potatoes, chopped & blanched
- canola oil
- 1 cup water
- salt & pepper to taste
Broccolini
- 3 stalks broccolini
- canola oil
- salt & pepper to taste
- red pepper flakes to taste
- tomatoes
How-to
Prepare & Cook the Cod
- Preheat oven to 400º
- Season each cod fillet with salt and pepper
- Wrap 4 strips of bacon around each cod fillet, overlapping the bacon
- Add a little canola oil to a heated pan
- Take pan off heat, add cod and cook over medium flame
- Give the cod a press and let cook
- Baste cod with butter
- Add shallots and 1 sprig of thyme
- Bake cod or 12-15 minutes; at 12-15 minutes, turn cod and baste
- Cook cod an additional 8 minutes or until cod measures 140-145º with an instant-read thermometer
Steam the Mussels
- Add a little canola oil to a pot
- In a separate pot add shallots and garlic and let sweat
- Add beer off the flame, return pot to heat, and let come to a boil
- Add leaves from 5 sprigs of thyme
- Add mussels, tomatoes and potatoes
- Add salt and pepper to taste
- Cover and cook for 7-8 minutes (mussels should be open; discard ones that aren't)
Saute & Steam the Broccolini
- Add a little canola oil to hot pan
- Add broccolini, salt, pepper and red pepper flakes
- Take pan off flame, add 1 cup water
- Let steam subside for a few seconds, add tomatoes and a bit more oil, cover until ready to plate
The Finished Product
- Pour mussels into a bowl and add crusty bread
- Plate the broccolini and tomatoes
- Remove cod from oven, baste one last time (bacon should be crispy) and place on bed of broccolini and tomatoes