Jump to Main ContentJump to Primary Navigation
Top

Recipe: Mussels cooked in Guinness

mussels-in-guinness.jpg

This distinctly British take on classic Gallic fare is heartier in many ways, made using Guinness and with the addition of streaky bacon.

It comes from a cookbook with a difference: acclaimed food photographer David Loftus’s collection of recipes from his travels. He’s not a chef himself, but each page offers a new recipe from a chef or food writer who David has worked with in the past – from Nigella Lawson to Heston Blumenthal, with an intro from his good friend, Jamie Oliver. Try these mussels for a quick, delicious midweek dinner.

KCAL

454 per serving

SATURATED FAT

6.9g

PREPARATION TIME

10 minutes

COOKING TIME

20 minutes

INGREDIENTS (SERVES 2):

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

METHOD

STEP 1: Melt the butter in a large lidded pan. Add the shallot, garlic and bacon and cook over a medium heat until the shallot is translucent and the bacon golden brown. Add half the thyme and parsley to the pan, along with the bay leaf and a pinch of salt and pepper.

STEP 2: Add the mussels to the pan, throwing away any that are open and that will not close when you tap them sharply, then pour in the Guinness. Bring to the boil, then turn down the heat to a simmer and place a lid on the pan. Leave for 3-5 minutes, or until the mussels have steamed open.

STEP 3: Remove the pan from the heat and discard any unopened mussels. Stir in the cream, and add the rest of the parsley and thyme. Taste the sauce and adjust the seasoning if necessary.

STEP 4: Serve immediately, with fresh brown soda bread, salty butter and a rocket salad.

From Around The World In 80 Dishes by David Loftus (£25, Atlantic Books)

EAT WITH

Wine expert Jane Parkinson suggests the perfect pairing

Catena Chardonnay, Mendoza, Argentina, 2010 £11.86, Waitrose (waitrose.com)

A ripe, crisp white is the best wine bet for a dish with this depth of flavour. Buttery, smokey and oaky, this delicious Argentinean chardonnay is from one of the country’s most revered producers. Its tropical fruit flavours will make a great pairing with the rich sauce, while the crisp acidity will keep things nice and fresh for the shellfish.

Related

MeursaltFINAL.jpg

Jerome Tauvron's Alaskan black cod with Miso

Hero2.jpg

Three cheers for chocolate beer

guinness-cupcakes.jpg

Guinness Chocolate Cupcakes

Comments

Latest...

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017

Are you ready for the London Tequila Festival?

Limes and salt, one two three...

by Anna Brech
18 May 2017

Coffee ice could solve all of your diluted caffeine issues

The answer to your frappuccino prayers

by Amy Swales
17 May 2017

There’s a new flavour of Fab and it’s being called a “game changer”

But would you give up your original for it?

by Amy Swales
12 May 2017

Here’s where to get your hands on rainbow croissants in London

They're multi-coloured to their cherry jam core

by Moya Crockett
12 May 2017