The only things that can make mussels better are beer, bacon, and smoke. Isn't it nice when it all comes together for you in one big bowl of smoky, spicy flavors? I love eating mussels for dinner during the week because it's packed with protein and comes together so quickly. The new smoked mussels from Pig of the Month make it even easier for you because they eliminate the need for soaking and cleaning the little guys!

The already flavorful mussels are soaked in an IPA & bacon grease broth and are topped with cheese and chopped crispy bacon... Y-U-M! Cuddling up with a big bowl of these bacon & beer smoked mussels will make you almost wish those cold winter nights would stick around... Almost. ;)

INSTRUCTIONS: In a medium saucepan, cook the roughly chopped bacon until crispy. Remove bacon pieces with a slotted spoon to a plate. Remove approximately ½ of the bacon grease from the pan. Add in the beer, oregano, salt and pepper. Bring mixture to a boil over high heat. Add the smoked mussels to the saucepan and reduce heat to low. Simmer the mussels for approximately 10 minutes.

Evenly divide the broth and mussels between four bowls. Top each bowl with feta cheese, chopped bacon, and a sprinkle of chopped green onion. Served with toasted bread.

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Recipe & Photos by Meghan Bassett