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Ingredients
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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