Mussels in beer

By: Silvana Franco From: Market Kitchen

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This recipe is classed as easy

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Prep time:
15 mins
Cook time:
20 mins
Serves:
2

Silvana Franco steams mussels in Belgian wheat beer - ideal with some crusty bread to mop up all the creamy juices and strips of bacon

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Ingredients

  • 1kg live Mussels
  • 1 tbsp Olive oil
  • 1 stalk Celery, finely chopped
  • 2 cloves Garlic, finely chopped
  • 4 rashers smoked dry cure Bacon, cut into strips
  • 300ml Belgian wheat Beer
  • splash double cream
  • large bunch Parsley, finely chopped
  • fries or crusty bread, to serve
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Method

1. Scrub the mussels under cold, running water and remove the gritty beards. Discard any that don’t close when tapped sharply with a knife.

2. Heat the oil in a large pan and fry the celery, garlic and bacon for a few minutes until the vegetables have softened and the bacon is golden-brown.

3. Add the beer and bring to the boil.

4. Tip in the mussels, cover and cook for 5 minutes until all the shells have opened - discard any mussels that do not open.

5. Stir in the cream and parsley. Ladle into deep bowls and serve swiftly with chips or crusty bread.

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