Beer and Bacon Mussels
Mussels are the world’s easiest seafood to cook. All you need is a pot and a tight lid. They make their own broth and it just might be more delicious than the mussels. Especially when you start with bacon and finish with beer!
- Large Pot
- 4-5 slices of bacon, thinly chopped
- 1 large onion, thinly sliced
- 5 Ibs fresh, fresh mussels, rinsed well
- 1 tsp of your favourite hot sauce
- 1 bottle(375ml) of whatever beer you’re drinking
- 4 thinly sliced green onions
- Lots of crusty bread for dipping (Sourdough Boule)
- 1. Toss the bacon into your largest pot over medium-high heat. Be patient, stirring until every piece is evenly crisped, 5 minutes or so.
- 2. Stir in the onions as they dissolve the flavourful crust on the bottom. Dramatically add the mussels and crown ceremoniously with your hot sauce rinsed through the shells with freshly opened beer. Give the works a vigorous stir. Cover the pot with a tight-fitting lid. Lower the heat a bit and steam until a rich, tasty broth forms and all the mussel shells pop open, 10 minutes or so.