Mussels with Guiness

Exquisite Mussels with Guinness, Shallot, Bacon & Double Cream
www.jamieoliver.com

Recipe level:

Cooking time:

FEATURED PRODUCT

Mussels in
Natural Juice

Ingredients

  • 1 shallot
  • 2 cloves of garlic
  • 2 rashers of higher-welfare smoked bacon
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh thyme
  • 1 knob of unsalted butter
  • 1 fresh bay leaf
  • 1 kg Whole Shell Mussels
  • 250 ml Guinness
  • 50 ml double cream

How to cook

  1. Peel and finely chop the shallot and garlic, and finely chop the bacon. Pick and finely chop the parsley and thyme.
    In a pan, melt the butter and sweat the shallot, garlic and bacon for 4 to 5 minutes.

  2. Add half the herbs, the bay, and a pinch of sea salt and black pepper.

  3. Next, add the Mussels, then the Guinness. Boil, then lower the heat, cover and steam for 3 to 5 minutes, or until the mussels have opened (discard any unopened ones).

  4. Stir in the cream and remaining herbs, adjust the seasoning and serve with bread.

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Puerto Montt, Chile.
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Santiago, Chile.
(+56) 2 2784 4180

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