Guinness & Bacon Mussels

I’ve been a bit quiet recently but but but: I’ve got a couple of good excuses! (And I do insist on the fact they are good!) First, I’ve got evening classes on Mondays and Tuesdays, which mean I come home late, rush to prepare my stuff for the next day blah-blah-blah, by Wednesday I try to catch up with everything I didn’t have time to do before and suddenly boom! It’s the weekend! You think: Oh, I’m going to bake this and that and be more organised for next week but, what a surprise: I only end up baking!

My second excuse is because of THIS blog! On Sunday I prepared a lovely meal. I thought I would put it on the blog after lunch so I took pictures while preparing it and everything… Once it was cooked I putted it on the table, in front of the fireplace and started to eat it with Mister Lapin. And that’s when the drama started: After 5 minutes, I started to develop a strong allergy! NON!!!!!!!!

I’m absolutely gutted! I ate mussels a few weeks ago and I was absolutely fine! Plus, I missed my evening class on Monday (took me 48h to recover) and was really looking forward to go to that one. It also means that my list of allergies has now grown… :-(

RIP mussels…

Ingredients (2 pers)

·      1 Kg mussels

·      2-3 chopped shallots

·      2 chopped carrots

·      3 slices of diced bacon

·      1 pint of Guinness

·      Herbs

·      Chips

Method:

In a deep sauce pan (or casserole), melt some butter. Add the herbs, shallots and carrots. Cook slowly for 10min.

During that time, Wash and clean the mussels. If any are opened or broken, get rid of them.

In your pan, on medium heat, add the bacon and stir til golden. Pour the Guinness and add the mussels. Toss regularly until the mussels open up. It might take 15min.

Serve warm with a bit of jus, bread and crispy chips.

Tah-da!