Win a table at the Bristol Bar and Grille's Jeffersonville location for the 2013 Thunder Over Louisville celebration! Chef Richard Doering came by the studio to demonstrate a recipe for the mussels that will be served at the event.

The Bristol Bar and Grille's Bacon and Garlic Mussels

Garlic butter:

1# butter

¼ cup chopped fresh garlic

¼ cup chopped fresh basil

1 TBS crushed red pepper flakes

1 TBS salt

½ cup extra virgin olive oil

1 TBS black pepper

Let the butter soften at room temperature. Place all ingredients in a large bowl and blend until fully combined.


2lbs fresh mussels cleaned with beards removed.

1TBS extra virgin olive oil

2-3 pieces of thick smoky bacon julienned

½ cup white wine

½ lemon


Heat a thick bottom sauté pan or sauce pan. When hot add oil and bacon. Saute for 3-5 minutes over high heat so the bacon begins to brown just a bit. Add mussels and cook for 4-6 minutes. Stir or toss regularly so the mussels cook evenly. Deglaze the pan with the white wine and continue to stir while it simmers. The mussels need to open up and cook another minute or two.

When mussels are open add 2-3 TBS garlic butter and squeeze ½ lemon into the pan. Toss a few more time to coat and make sure the butter melts. Make garlic bread by spreading the garlic butter on split French bread and toast in oven. Serve in large bowl with the broth and garlic bread.

Thunder Celebration Details

The prize is a table for two at a limited view table (value $260). Entering is easy: just like us on Facebook to reveal the short entry form, and then enter your name, email and phone number. That's it. There's a limit of one entry per Facebook user per day, but for every friend you share this offer with who enters as well, you'll receive two free bonus entries.

The Bristol Bar and Grille Jeffersonville Thunder Over Louisville Celebration is on Saturday, April 20 from 3 p.m. to 11 p.m. The restaurant is located at 700 W. Riverside Dr. If you don't win, you can buy a seat fro $130-$180 by calling (812) 218-1995.

Packets must be picked up in person at least a week in advance. All guests are responsible for parking charges, alcoholic drinks and gratuity.