• olive oil
  • 100g smoked bacon lardons
  • 2 cloves garlic, thinly sliced
  • 300ml wheat beer, such as Erdinger
  • 1kg mussels, cleaned and bearded
  • a handful flat-leaf parsley, chopped
  • bread, to serve


  • STEP 1

    Heat a splash of olive oil in a large pan with a lid. Add the bacon and cook until crisp.

  • STEP 2

    Stir in the garlic and cook for 2 minutes, then pour in the beer and bring to a simmer.

  • STEP 3

    Check the mussels and discard any that don’t close when tapped on a worksurface.

  • STEP 4

    Tip in the mussels, put on a lid and cook until all the mussels have opened. (Discard any shells that stay closed).

  • STEP 5

    Shake the pan now and again to redistribute the heat.

  • STEP 6

    Stir in the parsley and serve in warm bowls with bread.


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