Mussels are fantastic - their meat is sweet and juicy, they don’t cost a lot, are highly sustainable and really versatile. What is not to like? Our Head Chef, Robert Mace, use Simper’s of Suffolk (Suffolk’s only mussel farm).
Mussels cooked with bacon, onions and ale
Serves 4-6 people
2kg cleaned mussels
2 large onions peeled and thinly sliced
1 pint or bottle of ale (use your preference, although at The Westleton Crown we find that Adnams Ghost Ship works well)
500g smoked streaky bacon cut into strips
Small bunch of chopped parsley to finish
Fry the bacon in a little oil, until it is beginning to crisp up, remove and drain. Add the onions to the pan and cook over a low to medium heat for 10 minutes until they have taken on a good caramel colour.
Add the mussels and turn up the heat to full, add the beer and cover the pan with a tight lid, shake occasionally. The mussels should all open up within about 3-5 minutes; any that don’t should be discarded as they are unsuitable to use.
Once opened, stir through the bacon and parsley and then serve in large bowls with plenty of crusty bread to mop up the juice.