Mussels in Irish Ale
Total Steps
5
Ingredients
9
Tools Needed
1
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Mussels in Irish AleIngredients
- 3 pounds mussels, washed and the beards removed
- 1 medium onion, finely chopped
- 3 cloves garlic, peeled and crushed
- 5 pieces pancetta, sliced into pieces
- 2 tablespoons butter
- 1 bottle Irish Ale
- 4 tablespoons cream
- 1/4 cup freshly chopped parsley
- Salt and freshly ground black pepper(optional)
Instructions
Step 1
Discard any mussels that are open before cooking and any that stay closed after cooking.
Step 2
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.
Step 3
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.
Step 4
Remove from the heat and stir in the cream and parsley and season with sea salt and ground black pepper.
Step 5
Serve with some crusty bread to mop up the liquid!