Mussels with Guinness

Name: Mussels with Guinness
Cook time: 15 min
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; 1kg mussels, cleaned and debearded, from sustainable sources; 250ml Guinness; 50ml double cream

Shallot, bacon & double cream

15 mins

Super easy

serves 2

nutrition per serving

425

Calories

21%

25.1g

Fat

36%

13.3g

Saturates

67%

5.8g

Sugars

2.5g

Salt

42%

29.3g

Protein

59%

14g

Carbs

Fibre

of an adult’s reference intake

Recipe From

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.