2 pounds mussels
2 slices of bacon, sliced
1/4 cup thinly sliced leeks
1/2 cup coconut milk
1 cup white wine, like Chardonnay
2 Tablespoons fresh basil, thinly sliced
Store the mussels in a bowl with ice and cover with a damp towel. Do not seal the bowl tightly with a lid or plastic wrap, or the mussels will die.
Place in the refrigerator. This will keep them alive for one to two days.
With cold water, wash and sort the mussels. Throw away any shells that are broken or open.
In a wide-mouthed pot, render the fat out of the bacon over medium heat. Remove bacon when dark and crispy.
In the remaining fat, cook the leeks over low heat for five minutes, or until soft.
Add in the coconut milk and wine. Reduce by half.
Toss in the mussels and cover quickly with a glass lid. Cook for five minutes until all of the shells open up. Discard any shells that do not open.
Top with bacon and croutons*, if desired.
If you plan on serving this to more than two people, add a starch like pasta or french fries.
1 1/2 cups diced french bread
1/4 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon salt
Coat the pieces of bread with butter, garlic powder and salt.
Spread them onto a foil lined baking sheet in a single layer. Try not to let the bread touch, or it will not get crispy.
Serve over mussels.