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This is a simple and delicious dish where mussels are steamed in a richly flavoured sauce.
Generally speaking, mussels may be steamed with wine, beer, cider or water which is infused with aromatics, herbs and/or spices. In this recipe, the liquid employed is pale ale (or lager), and the aromatics and spices include garlic, shallots, leeks and a little chilli flakes. Pancetta is also added to enhance the flavour of the sauce. Its saltiness goes wonderfully well with the sweetness of the mussels.
The dish is sometimes finished with a slosh of cream. But I think the flavour of the mussels can really shine if the cream is omitted.
Ingredients
- 750g fresh black mussels, scrubbed and debearded
- 2 tbsp vegetable oil
- 100g pancetta (or unsmoked bacon), chopped
- 3 garlic cloves, finely chopped
- 3 shallots, finely chopped
- 2 medium leeks, white parts only, julienned
- 1/2 tsp red chilli flakes
- 200ml pale ale (or lager)
- 60g unsalted butter
- 12g chopped flat-leaf parsley
Instructions
- Heat a large saucier pan or a frying pan over medium heat and add the oil. Fry the pancetta for a couple of minutes until the fat is rendered.
- Stir in the garlic, shallots,leek and chilli flakes. Cook for 2-3 minutes until the vegetables are soft but not brown.
- Add the lager and butter. Turn the heat up and bring to the boil.
- Tip in the mussels and cover the pan tightly with a lid. Steam the mussels for 2-3 minutes until the shells open.
- Remove the cooked mussels from the pan, and place them in a warm serving bowl.
- Add the parsley to the sauce. Mix well. Pour the sauce and the vegetables over the mussels. I suggest serving this dish with sourdough bread.
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