Stout Mussels Recipe

Stout Mussels Recipe

  • 4 to 6 slices bacon, cut into 1/2-inch pieces
  • 1 leek, white part only, chopped
  • 2 cloves garlic, minced
  • 1 bottle (12 ounces) stout beer
  • 1 bay leaf
  • 1/2 teaspoon dried thyme or 1 teaspoon minced fresh thyme
  • 2 pounds mussels, scrubbed, beards removed
  • 2 tablespoons cold, unsalted butter
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 teaspoon fresh lemon juice
  1. Cook bacon, stirring often, in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to a paper towel to drain; discard all but 2 tablespoons of fat from the pan.
  2. Add leeks to the Dutch oven. Cook, stirring occasionally, until vegetables are limp, about 4 minutes. Add the garlic; cook, stirring, until fragrant, about 30 seconds.
  3. Add the beer, bay leaf and thyme; heat to a boil over high heat. Reduce the heat to a simmer; cook 2 minutes. Add mussels; cover. Cook, stirring once halfway through cooking, until all shells are open, about 5 minutes.
  4. Turn off heat; transfer the mussels with a slotted spoon to 4 shallow bowls. Whisk the cold butter into the liquid in the Dutch oven; season with salt, pepper to taste and a few drops of lemon juice. Pour over mussels in bowls; garnish with reserved bacon.
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