Mussels Steamed in Beer with Bacon

This quick, easy mussel dish combines two popular ingredients: bacon and beer. It’s a satisfying main course or flavorful appetizer. The farmed mollusks are readily available and inexpensive. Garlicky toasted French bread to soak up the sauce is a must.   

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Prep time: about 20 minutes
Yield: 4 servings as an appetizer; 2 servings as a main course
Shelf life: 1 day

Ingredients

4 ounces smoky slab bacon, cut into lardons
1 to 2 tablespoons olive oil, as needed
white and pale green parts of 1 leek, thinly sliced (1/2 cup)
1 tablespoon finely chopped garlic
2 tablespoons each chopped flat-leaf parsley and fresh thyme leaves, plus additional for garnish
2 pounds farmed mussels, scrubbed and debearded
9 (12-ounce) bottles IPA beer
6 ounces chicken or fish stock
1/3 cup heavy cream
3 tablespoons whole-grain Pommery mustard
generous pinch red pepper flakes
sea salt and freshly ground black pepper
8 (1/2-inch thick) slices French bread rubbed with olive oil and garlic and grilled or toasted

Method

1. In a large pot over medium-high, combine the bacon and 1 tablespoon of the oil. Saute the bacon until it starts to brown and is almost cooked through, about 4 minutes, stirring occasionally. Remove with a slotted spoon and set aside. 
2. Add enough oil to the pan to have about 2 tablespoons of fat. Stir in the leek and cook until wilted, 5 minutes. Add the garlic and herbs, cook for 30 seconds, and then add the mussels in a single layer. Pour in the beer and stock, cover, and cook over high heat or until the mussels have opened, about 5 minutes, shaking the pan a few times. With a slotted spoon, remove them to bowls. Discard any that don’t open.
3. Stir in the cream, mustard, and red pepper flakes. Bring the liquid to a boil and reduce to the desired consistency. Return the bacon to the pan to heat through. Season to taste with salt and pepper, spoon the sauce over the mussels, and garnish with the remaining herbs. Serve with toasted or grilled French bread.

 

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