Mussels with Guinness

Peel and finely chop the shallot and garlic, and finely chop the bacon. Pick and finely chop the parsley and thyme.

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

Directions

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.