5 lb (2.2 kg) fresh PEI mussels 4 slices of double-smoked bacon, chopped 1 small onion, roughly chopped 1/2 cup (125 mL) Guinness beer 1/4 cup (60 mL) heavy or whipping cream
Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large pot set over medium low heat, brown the bacon for about 5 minutes, stirring occasionally. Add the onion and continue cooking until the bacon is crisp and the onion has softened, another 2 to 3 minutes.
Add the Guinness and mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Stir in cream and serve. Great with crusty bread to soak up all the sauce.