INGREDIENTS
- 2 lbs fresh PEI Mussels
- 2 slices of Double-Smoked Bacon, chopped
- 1/2 small Onion, roughly chopped
- 1/4 cup Guinness beer
- 1/8 cup Heavy or Whipping Cream
- Crusty bread to soak up the yummy broth
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands.
- 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 for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on.
- Remove from heat and let sit, covered, for about 1 minute.
- Stir in cream and pour into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell.
