Mussels and beer might sound like an unlikely couple, but trust us, they belong together! This recipe is one of our favourites from Spring Bay Mussels. If you're thinking of incorporating seafood into the menu this Christmas, this is a great place to start.
3-4 as a starter
1kg packet Spring Bay mussels
1 rasher (70g) rindless bacon, finely sliced
100ml Coopers beer
¼ cup (30g) finely diced eschallots or ½ a red onion, very finely diced
2 cloves finely chopped garlic
2 tablespoons roughly chopped continental parsley
2 tablespoons (20g) unsalted butter
Freshly ground black pepper
- Heat a large heavy based pot with a tight fitting lid over a low heat.
- Add the butter, when it's melted add the eschallots, garlic, bacon and some freshly ground black pepper. Cook for 2-3 minutes or until the eschallots are clear and soft.
- Increase the heat to high, add the cream and beer and cook for 3-4 minutes or until the liquid has reduced by 1/3 in volume.
- Open the packet of mussels and pour into a colander, give them a light rinse.
- Pour the mussels into the boiling beer mixture, give them a stir. Quickly put on the lid and cook for 3 minutes or until the mussels have opened. Sprinkle over the parsley and serve with the cooking liquid.
- Serve with crusty bread.
- The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer.