- 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
- 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.
- 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.
- Add garlic and fry for another minute, until fragrant.
- Pour in the beer and add the bay leaves. Bring to the boil. Season to taste and tip in the mussels.
- Cover with the Dome and steam for 5 minutes, or until all the mussels have opened.
- Scatter with parsley and serve with crusty bread.
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