Seafood › Bacon-Wrapped Cod with Smoky Mussels

Bacon-Wrapped Cod

• Two 4-6 oz cod filets
• 8 strips hickory-smoked bacon (4 strips each serving)
• canola oil
• salt & pepper

Smoky Mussels

• 1 lb mussels
• 1/3 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
• 2 Roma tomatoes, chopped
• 3 medium Yukon gold potatoes, chopped and 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

Prepare & Cook the Cod

1. Pre-heat oven to 400 degrees
2. Season each file with salt & pepper
3. Wrap 4 strips of bacon around each cod filet, overlapping the bacon
4. Add a little canola oil to a heated pan
5. Take pan off heat, add cod and cook over medium flame
6. Give the cod a press and let cook
7. Baste cod with butter
8. Add shallots and 1 sprig of thyme
9. Bake cod in 400 degree oven for 12-15 minutes
10. At 12-15 minutes, turn cod and baste
11. Cook cod an additional 8 minutes or until cod measures 140-145 degrees with an instant-read thermometer

Steam the Mussels

1. Add a little canola oil to a pot
2. In a separate pot add shallots and garlic and let sweat
3. Add beer off the flame and let come to a boil
4. Add leaves from 5 sprigs of thyme
5. Add mussels
6. Add tomatoes and potatoes
7. Salt & pepper to taste
8. Cover and cook for 7-8 minutes (mussels should be open; discard ones that aren't)

Saute & Steam the Broccolini

1. Add a little canola oil to hot pan
2. Add broccolini, salt & pepper, red pepper flakes
3. Take pan off flame, add 1 cup water
4. Let steam subside for a few seconds, return pan to heat and cover
5. Add tomatoes and a bit more oil

The Finished Product

1. Pour mussels into a bowl and add crusty bread
2. Plate the broccolini
3. Remove cod from oven, baste one last time, bacon should be crispy
4. Place cod on broccolini and add tomatoes