Serves 2-4


  • Large knob of butter
  • 125g Streaky bacon, diced
  • 3 Leeks, thinly sliced
  • 4 Cloves garlic, finely chopped
  • 1 bottle (375ml) of Wheat beer
  • 2 Bay leaves
  • Salt and pepper
  • 1kg Fresh mussels, cleaned
  • Handful of fresh parsley, chopped


  1. Light a CobbleStone and allow to burn for 5 minutes. Top your COBB with the frying dish, cover with the dome and preheat for 5 minutes.
  2. Add butter to the Frying Dish, along with bacon and leek, and fry until the leek is soft and the bacon is beginning to crisp.
  3. Add garlic and fry for another minute, until fragrant.
  4. Pour in the beer and add the bay leaves. Bring to the boil. Season to taste and tip in the mussels.
  5. Cover with the Dome and steam for 5 minutes, or until all the mussels have opened.
  6. Scatter with parsley and serve with crusty bread.

Cook’s Note:

If a mussel doesn’t open there is a reason for it (it’s old or dead), so don’t force open the shells. Rather play it safe and discard any specimens that did not open while cooking