Ingredients
irish ale1 bottle
butter60 grams
cream4 tablespoons
mussels40
onion1 medium
pancetta5 pieces
salt and pepper4 servings
garlic3 cloves
freshly0.25 cup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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!
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