Prep Time:  10 minutes     |    Cook Time:  25  minutes   |    Total Time:  35 minutes   |    Servings:  4

Ingredients:

• Carlini  Canola Cooking Spray
• 5 slices Appleton Farms Thick Sliced Hickory Smoked Bacon, diced
• 16 ounces  Specially Selected  Tomato Garlic Sauce Mussels
• 1 small onion, diced
• ¾ cup  Friendly Farms  Heavy Whipping Cream
• 4 ounces Emporium Selection  Plain Goat Cheese Log, divided
• 8 ounces  liveGfree  Gluten Free Fusilli, cooked
• 1 teaspoon  Stonemill  Paprika
• 2 green onions, chopped
• 2 cloves garlic, minced

Directions:                                   

1. In a large sauté pan coated with cooking spray, cook the bacon until crisp. Remove from pan, drain all but 1 tablespoon of bacon fat.
2. In the same pan, cook the mussels according to package instructions. Once cooked, turn off heat and remove mussels from pan. Remove meat from shells; discard the shells, reserve.
3. Return saucepan to heat and simmer. Add the onions, cook until soft. Add cream, reduce by half. Add 2 ounces goat cheese, continue stirring until melted.
4. In a large bowl, combine cooked pasta, sauce, mussels, paprika, remaining goat cheese, green onions, bacon and garlic.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen