Mussels in Guinness

This distinctly British take on classic Gallic fare is heartier in many ways, made using Guinness and with the addition of streaky bacon.

by David Loftus

Ingredients
Method

Ingredients

- 1 Knob of Butter
- 1 Shallot (finely chopped)
- 2 cloves of Garlic (finely chopped)
- 2 rashes of Smoked streaky bacon (finely chopped)
- 1 small bunch Fresh thyme
- 1 Bay leaf
- 1 small bunch Fresh parsley (finely chopped)
- 1 Kg mussels (cleaned)
- 250 ml Guinness
- 50 ml Single cream
- Salt & Pepper to taste

Method

1

Melt the butter in a large lidded pan. Add the shallot, garlic and bacon and cook over a medium heat until the shallot is translucent and the bacon golden brown. Add half the thyme and parsley to the pan, along with the bay leaf and a pinch of salt and pepper.

2

Add the mussels to the pan, throwing away any that are open and that will not close when you tap them sharply, then pour in the Guinness. Bring to the boil, then turn down the heat to a simmer and place a lid on the pan. Leave for 3-5 minutes, or until the mussels have steamed open.

3

Remove the pan from the heat and discard any unopened mussels. Stir in the cream, and add the rest of the parsley and thyme. Taste the sauce and adjust the seasoning if necessary.

4

Serve immediately, with fresh brown soda bread, salty butter and a rocket salad.

Comments & Ratings

More Guinness recipes

	1 Knob of	Butter
	1	Shallot (finely chopped)
	2 cloves of	Garlic (finely chopped)
	2 rashes of	Smoked Streaky Bacon (finely chopped)
	1 small bunch	Fresh Thyme
	1	Bay Leaf
	1 small bunch	Fresh Parsley (finely chopped)
	1 Kg	Mussels (cleaned)
	250 ml	Guinness
	50 ml	Single Cream
	0	Salt & Pepper To Taste

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Mussels in Guinness

Ingredients

Method

1

2

3

4

Comments & Ratings