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Mussels with Guinness
main courses | serves 2
1. In a pan, melt the butter and sweat the shallot, garlic and bacon for 4–5 minutes. Add half the herbs, the bay, salt and pepper. Add the mussels, then Guinness. Boil, then lower heat, cover and steam for 3–5 minutes, till the mussels have opened; discard any unopened ones. Stir in the cream and remaining herbs, adjust the seasoning and serve with bread.
Recipe Kate McCullough
Photo David Loftus
from Issue 14
ingredients
• A knob of butter• 1 shallot, chopped
• 2 garlic cloves, chopped
• 2 rashers smoked bacon, chopped
• Small bunch each of parsley leaves
• 1 bay leaf
• 1 kg mussels, cleaned, de-bearded
• 250ml Guinness
• 50ml double cream