Mussels with wheat beer and bacon
Wheat beer is used instead of white wine and bacon gives the dish a real smoky flavour. Serve with crusty bread as a starter or as a main meal.
Fully cooked Mussels
with Natural Juice in Vacuum Pack.
- Olive oil
- 100g smoked bacon lardons
- 2 cloves, thinly sliced of garlic
- 300ml wheat beer
- 1kg mussels
- Handful of chopped flat-leaf parsley
- Bread to serve
How to cook
Heat a splash of olive oil in a large pan with a lid. Add the bacon and cook until crisp.
Stir in the garlic and cook for 2 minutes, then pour in the beer and bring to a simmer.
Tip in the mussels, put on a lid and cook until all the mussels have opened.
Shake the pan now and again to redistribute the heat.
Stir in the parsley and serve in warm bowls with bread.