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Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Tuesdays with Troy" live every Tuesday on Fox News Rising from 7 to 9 am. He has made over 200 appearances on the show showcasing over 600 of his unique original recipes was voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Seasonal Comfort featuring some of his favorite comfort food recipes, and his business Motown Spice Provisions has supplied restaurants and country clubs in the greater Charlotte area for the past 10 years. He enjoys teaching readers and viewers alike how to build their "cooking confidence" through his recipes and simple technique. He is a self-taught chef who learned early on the important of family and food, and the connection between both, from his parents and grandparents. Contact him at cheftroy@windstream.net.

Go ahead… invite some folks over for football; it’s ok, you’ll be fine. Here is an easy way to keep your guests’ beer-a-tite going strong and feed them at the same time. Watching football is as much about the food as it is the drink; but you don’t want to fill up on heavy snacks that will ruin your thirst for some cold ones. Here is a way to have your drink and eat it too.

Steamed mussels are the answer and a little goes a long way. Steaming mussels is the perfect way to show off your skill with pot and pan. Nothing is simpler to cook than mussels, and once you try this recipe for this recipe you are sure to create many versions of your own.

You will need a large pot with a lid, a few bowls for empty shells and lots of crusty bread for sopping. Make sure to have all your ingredients ready to go; once you get started it goes really fast. Start with a hot pot, something to stir with and lots of napkins.

For entertaining try a live mussel bar with lots of different herbs, veggies, wines, beer, liquors and cured meats to create lots of options. Move over Mr. Hot Wing, Mr. Mussel is taking your place… well at least this weekend anyway!

Tequila Bacon Lime Mussels

• 4 Cups Prince Edward Island Mussels, breads removed and outer shells cleaned
• 2 Ounces Extra Virgin Olive Oil
• 1/2 Cup Bacon, sliced into strips, cooked and drained
• 1 Tablespoon Onion, fine diced
• 1 Teaspoon Garlic, fine chopped
• 1 Each Serrano Pepper, deseeded and sliced thin
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Black Pepper
• 1 Each Lime and Juice, quarter lime
• 2 Ounces Tequila
• 1 Tablespoon Unsalted Butter, cold
• To Taste Fresh Cilantro, chopped

Directions

1. Heat large pan or stock pot over high heat and add olive oil.
2. Heat oil until it starts to smoke.
3. Add mussels, toss to coat, cover and steam for one minute.
4. Add bacon, onion, garlic, serrano, salt/pepper, toss to coat, cover and steam for 1 minute.
5. Squeeze in lime juice, add tequila, butter, toss to coat and cover.
6. Cook until all mussels are open, discard any that do not open.
7. Remove from heat and remove mussel with a slotted spoon.
8. Place mussels in a large serving bowl and cover to keep warm.
9. Place pan with juices back on stove over high heat.
10. Cook until sauce slightly thickens and add cilantro.
11. Pour sauce over mussels and serve with grilled garlic bread.

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