• A knob of butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, chopped
  • 2 rashers of smoked streaky bacon, finely chopped
  • A small bunch of fresh thyme leaves, chopped
  • A small bunch of fresh parsley, chopped
  • 1 bay leaf
  • Sea salt and freshly ground black pepper
  • 1 kg mussels, cleaned
  • 250g Guinness
  • 50ml cream


  • STEP 1
    Melt the butter in a large lidded saucepan. Add the shallot, garlic and bacon and cook over a medium heat until the shallot is translucent and the bacon becomes golden brown. Add half the thyme and parsley along with the bay leaf and a little salt and pepper to season.
  • STEP 2
    Add the mussels to the pan. Discard any that are open and won't close when you tap them sharply. Add the Guinness and bring to the boil.Turn down the heat to simmer and place the lid on the pan. Leave for 3-5 minutes or until the mussells have opened from the steam.
  • STEP 3
    Remove from the pan and discard any unopened mussels. Add the cream and remaining herbs. Check the seasoning.
  • STEP 4
    Serve hot with bread and butter and a nice rocket salad with a crisp glass of Chardonnay.

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