Jamie Oliver

Mussels with Guinness

Mussels with Guinness

Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    425
    21%
  • Fat
    25.1g
    36%
  • Saturates
    13.3g
    67%
  • Protein
    29.3g
    65%
  • Carbs
    14g
    5%
  • Sugars
    5.8g
    6%
  • Salt
    2.5g
    42%
  • Fibre
    2g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

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Ingredients

  • 1 shallot
  • 2 cloves of garlic
  • 2 rashers of higher-welfare smoked bacon
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh thyme
  • 1 knob of unsalted butter
  • 1 fresh bay leaf
  • 1 kg mussels , cleaned and debearded, from sustainable sources
  • 250 ml Guinness
  • 50 ml double cream
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Method

  1. Peel and finely chop the shallot and garlic, and finely chop the bacon. Pick and finely chop the parsley and thyme.
  2. In a pan, melt the butter and sweat the shallot, garlic and bacon for 4 to 5 minutes.
  3. Add half the herbs, the bay, and a pinch of sea salt and black pepper.
  4. Next, add the mussels (if any are open, give them a tap; if they don’t close, throw them away), then the Guinness. Boil, then lower the heat, cover and steam for 3 to 5 minutes, or until the mussels have opened (discard any unopened ones).
  5. Stir in the cream and remaining herbs, adjust the seasoning and serve with bread.

Tip

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Nutrition per serving
  • Calories
    425
    21%
  • Fat
    25.1g
    36%
  • Saturates
    13.3g
    67%
  • Protein
    29.3g
    65%
  • Carbs
    14g
    5%
  • Sugars
    5.8g
    6%
  • Salt
    2.5g
    42%
  • Fibre
    2g
    -

Of an adult's reference intake


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