- 6 tbsp (90 ml) olive oil
- 6 tbsp (90 ml) butter
- 1 ½ cups (375 ml) chopped bacon
- 12 shallots, thinly sliced
- 8 small garlic cloves, minced
- 1 ½ tsp (7.5 ml) red pepper flakes
- 3 cups (750 ml) dry white wine
- 6 cups (1.5 litres) Fairlee Caesar Mix
- 1 ½ cups (375 ml) chopped flat-leaf parsley, plus more leaves for serving
- 20 lb (9 kg) mussels, scrubbed clean and debearded
- 15 to 20 lemon wedges
- 15 to 20 thick slices country bread, grilled and brushed with oil or butter
- In a very large stockpot, heat the oil and butter over medium heat until foamy. Add the bacon and shallots. Cook, stirring often, until the bacon is crispy, about 10 minutes. Add the garlic and red pepper flakes. Cook 1 minute longer.
- Add the wine and let boil for 2 minutes. Add the Caesar Mix and chopped parsley; season with salt and pepper and bring back up to a boil.
- Add the mussels. Cover the pot and cook over high heat for 5 to 7 minutes, stirring once or twice, or until the mussels have opened (discard any mussels that do not open). Adjust the seasoning of the broth.
- Serve about 1 to 1 ½ lb (450 to 675 g) of mussels per portion covered in the tomato broth. Garnish each portion with a handful of parsley leaves and a lemon wedge. Serve with a slice of grilled bread on the side.