- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 kg live mussels
- 1 tbsp olive oil
- 1 stalks celery, finely chopped
- 2 cloves garlic, finely chopped
- 4 rashers smoked dry cure bacon, cut into strips
- 300 ml Belgian wheat beer
- splashes double cream
- large bunch parsley, finely chopped
- fries or crusty bread, to serve
1. Scrub the mussels under cold, running water and remove the gritty beards. Discard any that dont close when tapped sharply with a knife.
2. Heat the oil in a large pan and fry the celery, garlic and bacon for a few minutes until the vegetables have softened and the bacon is golden-brown.
3. Add the beer and bring to the boil.
4. Tip in the mussels, cover and cook for 5 minutes until all the shells have opened - discard any mussels that do not open.
5. Stir in the cream and parsley. Ladle into deep bowls and serve swiftly with chips or crusty bread.
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