Jamie Magazine
By Kate McCullough
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
1kg mussels, cleaned and debearded, from sustainable sources
250ml Guinness
50ml double cream
Method
- Peel and finely chop the shallot and garlic, and finely chop the bacon. Pick and finely chop the parsley and thyme.
- In a pan, melt the butter and sweat the shallot, garlic and bacon for 4 to 5 minutes.
- Add half the herbs, the bay, and a pinch of sea salt and black pepper.
- 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).
- Stir in the cream and remaining herbs, adjust the seasoning and serve with bread.
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