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Mussels in Whiskey Cream
-6 ounces of bacon; diced
-1 leek; shaved into thin half moons
-4 cloves of garlic; minced
-1/4 cup plus 2 tablespoons of bourbon whiskey
-2 pounds of mussels; cleaned
-1 cup of fish stock
-1 cup of heavy cream
-Salt and pepper; as desired
-1/2 cup of parsley; chopped to garnish
-1/2 cup of basil; chopped to garnish
-Shallots; fried to garnish
Add bacon, leek and garlic to a pot, cooking on medium heat for 3-4 minutes until soft. Add whiskey, letting stand for thirty seconds until alcohol is cooked off. Add mussels, stock and heavy cream. Cover pot and cook for roughly five minutes or until the mussels have opened. Season with salt and pepper to taste. Transfer to large dish and mix in parsley and basil garnish. Serve, topped with fried shallots.
