Mussels are the ultimate easy treat – ready in minutes, light, not at all pricey and fun for the whole family to dig in to. Bord Bia’s #FlexYourMussels campaign is designed to help you try something new at home with mussels or choose them on menus when dining out – they’re packed with iron and protein and are totally delicious!
Classic Moules Mariniere is always a winner on menus (we can never resist them!) but this Mussels with Craft Beer and Smoked Bacon recipe is a true celebration of amazing Irish ingredients and is packed with even more flavour with smokey bacon and citrusy, hoppy pale ale. With Mussels from Roaring Bay, bacon from Schull, beer from Carlow and butter from Mayo, this dish is the perfect Irish way to #flexyourmussels when cooking at home.
We’ve teamed up with Bord Bia to bring you this delicious recipe – perfect for summer time, quick, easy and nutritious. 1 kilo of mussels will set you back less than a fiver, so you can have a restaurant quality dish at home for less.
1kg Mussels (I use Roaring Bay)
2 garlic cloves, sliced
1 shallot, diced
1/2 tsp fennel seeds (optional)
4 Smoked streaky bacon rashers, chopped (I use gubbeen)
Squeeze of lemon
250ml pale ale (I used O’Hara’s Opsession IPA)
1 tbsp butter (I use Cuinneog)
Flat leaf parsley
Sourdough baguette, to serve
1. In a saucepan on a medium high heat, fry your bacon for two minutes, add shallots and cook for a further two minutes.
2. Add the garlic and fennel seeds and cook for a further minute or so.
3. Having rinsed the mussels in cool water and discarded any open shells, add them to the pot and coat them with the bacon and shallot mix, cooking for a further minute.
4. Add the beer and bring to the boil, add the butter and cook with a lid on the pan for a further 5-6 minutes or until all the shells are wide open.
5. Serve with chopped flat leaf parsley sprinkled on top and lots of sourdough to mop up.
This recipe is sponsored by Bord Bia. For more information on #FlexYourMussels and recipes, tips and tricks click here.