Ingredients: 1 bottle Irish Ale,60 grams butter,4 tablespoons of cream,40 mussels,1 medium onion, finely chopped,5 pieces of pancetta, sliced into pieces,Salt and freshly ground black pepper, to taste,3 whole cloves garlic (chopped),¼ cup freshly chopped, parsley
Instructions:
- Discard any mussels that are open before cooking and any that stay closed after cooking.
- Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling.
- Add in a knob of butter, allow it to melt and then add the onion and garlic. Cook gently for three minutes until the onion is soft.
- Add in the cider and allow to bubble away for a few minutes so all the flavours mingle in together. Tumble in the mussels, cover with a lid and allow them to steam for about four minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.
- Remove from the heat and stir in the cream and parsley and season with sea salt and ground black pepper.
- Serve with some crusty bread to mop up the liquid!
No Comments