Mussels with Guinness

Name: Mussels with Guinness
Total time: 15 min
Yield: 2
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

Serves 2

Cooks In15 minutes

DifficultySuper easy

Seafood, Jamie Magazine

Nutrition per serving

Calories

425

21%
Fat

25.1g

36%
Saturates

13.3g

67%
Protein

29.3g

59%
Carbs

14g

5%
Sugars

5.8g

6%
Salt

2.5g

42%
Fibre

2g

-

Of an adult's reference intake

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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Jamie Magazine

By Kate McCullough

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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.

Tip

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