1 shallot
2 garlic cloves
2 slices of high-quality smoked bacon
½ bunch of fresh flat-leaf parsley
½ bunch of fresh thyme
1 knob of unsalted butter
1 fresh bay leaf
2.2 lbs whole mussels
8.5 oz Guinness beer
1.7 oz double cream
Instructions
1. Peel and finely chop the shallot and garlic, and chop the bacon into small pieces. Pick and finely chop the parsley and thyme.
In a pan, melt the butter and sweat the shallot, garlic, and bacon for 4 to 5 minutes.
2. Add half of the herbs, the bay leaf, and a pinch of sea salt and freshly ground black pepper.
3. Add the mussels and the Guinness beer. Bring to a boil, then reduce the heat, cover, and steam for 3 to 5 minutes, or until all the mussels have opened (discard any that do not open).
4. Add the cream and the remaining herbs, adjust the seasoning, and serve with bread.