Mussels with Bacon

Prep time: 10 minutes | Cook time: 15 minutes | Serves 4 to 6
2 to 3 tablespoons extra-virgin olive oil, plus more for garnish
½ cup bacon, diced
4 cloves garlic, thinly sliced
1 onion, chopped
1 cup dry white wine
2 teaspoons paprika
2 dozen mussels, cleaned and beards removed
Cayenne pepper, for garnish
Handful fresh oregano, chopped, for garnish

  1. In a Dutch oven over medium heat, heat the olive oil and cook the bacon.
    Once the bacon fat begins to render, 2 minutes, add the garlic and onion.
    Cook, stirring, until they are translucent.
  2. Add the wine and stir in the paprika.
  3. Add the mussels. Increase the heat to high, and cook for about 30 seconds,
    or until the alcohol has evaporated.
  4. Reduce the heat to medium-low. Cover the pot and steam for 5 to 8 minutes,
    until all the mussels have opened. Discard any mussels that haven’t opened.
  5. Garnish with a drizzle of olive oil, a sprinkle of cayenne pepper, and
    chopped oregano.