Mussels in a Creamy Guinness Sauce

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The delicate, salty flavour and soft juicy flesh of the mussels paired with the earthy Guinness and creamy sauce, is just enough to send you to seafood heaven.  Don’t forget the crusty bread of course.

Prep Time: 10 min

Cook time: 15 mins

Serves: 4

Ingredients

Knob of butter  or use *Jax Food Hax : Garlic & Herb Butter
Drizzle olive oil
2 rashers of bacon, chopped
2 shallots, finely chopped (shallots are nice an onion will do)
1 clove garlic, crushed
handful, parsley, chopped
handful, thyme, chopped (more for garnish)
pinch chilli flakes
1.5 kgs fresh mussels, cleaned and whisker free
250ml Guinness beer
50ml cream or 1 tbsp Creme fraiche (optional for a richer, deeper experience)
zest of half a lemon

*Jax Food Hax : JfHx

Instructions

Melt the butter in a pan with the olive oil, fry the bacon until it’s nice and crisp. Add the shallots (onions), garlic, half the herbs and chilli, cook until soft and fragrant.

Crank up the heat and sprinkle in the mussels (make sure they’re all tightly closed before going in the pan, if any are open tap them, if they don’t close, chuck them away). Toss through the bacon mixture then pour in the Guinness.

Cover, give the pan a good shake and steam for about 5 – 7 minutes or until they’ve opened (if you have some that haven’t chuck them away).

Remove the mussels with a slotted spoon, bring the sauce to a boil and if you’re going for it, stir in the cream / crème fraiche, remove from the heat and sprinkle in the lemon zest.

Pour the sauce over the mussels and garnish with the remaining herbs.

Serve with a wedge of bread and your favourite mate, because this dish is that good.

Cooks Note :
Mussels can be very salty, so make sure you taste your sauce before sprinkling in additional salt.

All photos : Daniela Aebli Photography

Recipe by Jax Hamilton // Photography by Daniela Aebli