The Spring Bay beer lovers mussel pot
Serves: 2 as a main or 3-4 as a starter
- 1kg packet Spring Bay Mussels
- 2 tablespoons (20g) unsalted butter
- ¼ cup (30g) finely diced eschallots or ½ a red onion, very finely diced
- 2 cloves finely chopped garlic
- 1 rasher (70g) rindless bacon, finely sliced
- freshly ground black pepper
- 150ml cream
- 100ml beer
- 2 tablespoons roughly chopped continental parsley
- 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 and salad.
- 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.
- Unopened mussels can be prized opened with a paring knife and eaten.