Mussels with White Wine & Garlic (and Bacon and Brussels!)

This recipe was made by Michael Symon on The Chew and I had just received a Cataplana as a gift. This is a traditional pan in Portugal usually made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the pan. I bought the smaller size but those of you that know me I am wishing I had bought the larger More-is-Better size-don't tell Kevin that!! You can definitely use a skillet as well this was just a fun weekend presentation!

• 1/4 pound bacon lardons ( I used 4 slices of bacon chopped into 1/2" pieces)
• 3 garlic cloves (separated)
• 2 pounds mussels (cleaned)
• 4 garlic cloves (minced)
• kosher salt and freshly ground pepper
• 1 cups dry white wine
• 2 tablespoons whole grain mustard
• 1 cup brussels sprouts, shaved
• 1/4 cup fresh flat-leaf parsley leaves (chopped)
• 1/2 baguette (cut in half lengthwise, then cut into 4" pieces)

• Preheat a grill or pan to medium-high heat.
• Heat a large sauté pan over medium high heat.  Add bacon, render until crisp.
• Add 2 cloves of sliced garlic and sauté for 1 minute. Add the mussels and wine. Season with salt and black pepper. Cover and allow to cook until all of the mussels pop open, about 5-7 minutes.
• Once mussels have opened, finish with whole grain mustard, shaved Brussels sprouts and parsley.
• Meanwhile, drizzle pieces of baguette with olive oil and place on the grill. Cook until well charred. Remove from grill and lightly rub each piece with the raw garlic clove. Serve toasted bread with mussels.