This is the recipe that won @metalman_gra first prize at a competition run by Nude Food as part of the Waterford Festival of Food in 2011. It’s tangy and tasty, and the type of beer you use is a key input to the final flavour of the dish, so experiment away!
Ingredients – serves 2 (slightly greedy) people
1 kg local mussels
Generous splash of olive oil
1 medium onion, chopped
6 cloves garlic, sliced
4 rashers of good quality local smoked bacon, chopped
500ml local pale ale – such as the delicious Metalman Brewing Pale Ale!
Parsley and lemon for garnish
1. Clean the mussels well, and discard any that are open.
2. Heat the olive oil in a large pan with a lid over a medium heat.
3. Sauté the onion, garlic and bacon for 2-3 mins.
4. Add the mussels and stir through, then pour in the beer and turn up the heat to bring to the boil.
5. Boil for 1-2 mins, then put on the lid and lower the heat.
6. Continue to cook until the mussels have opened, shaking the pan 2 or 3 times during this period.
7. Remove any mussels that stay closed, and spoon into serving bowls with the cooking liquid.
8. Sprinkle with parsley, and serve with a wedge of lemon and some local soda bread, and enjoy.
Disclaimer : Be careful when cooking seafood, source the freshest ingredients you can, and don’t drink too much beer while it’s cooking. We can’t accept any responsibility for illness due to under-cooked food or over-cooked hangovers!