Name: Mussels with Beer and Bacon
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 slices thick-cut bacon, chopped; 4 tablespoons unsalted butter; 2 shallots, thinly sliced; 3 cloves garlic, minced; 3 leeks, trimmed, halved lengthwise and sliced crosswise about 3/4 inch thick; 16 ounces lager-style beer; 4 sprigs thyme; 3 pounds mussels, rinsed and debearded; 3 tablespoons Dijon mustard; 1/3 cup heavy cream; 1/4 cup chopped fresh parsley; 1 baguette, warmed and sliced, for serving

Directions

Cook the bacon in a Dutch oven or other large heavy pot over medium-high heat, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Add the butter and let melt, then add the shallots and cook until tender, about 2 minutes. Stir in the garlic until softened, about 30 seconds. Add the leeks and cook, stirring occasionally, until slightly wilted, about 2 minutes.
Add the beer and thyme sprigs to the pot and bring to a simmer. Add the mussels, cover and cook until they open, 3 to 5 minutes. Stir together the mustard and heavy cream in a small bowl, then stir the cream mixture into the mussels until combined; return to a simmer. Discard any mussels that do not open and discard the thyme sprigs.
Divide the mussels, vegetables and broth among shallow bowls. Sprinkle with the parsley and serve with the sliced baguette.

Photograph by Andrew Purcell

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Mussels with Beer and Bacon

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