How Long To Cook Mussels In Shell

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Recipe: Bacon, beer and leek mussels

Nov 03, 2021 • November 3, 2021 • 1 minute read • Join the conversation

October marks the start of mussel season. Created by Chef Tommy Shorthouse of Fanny Bay Oysters, this recipe celebrates these mollusks, pairing them with two tried-and-true favourites — bacon and beer.

Bacon, beer and leek mussels

4 lb (1.8 kg) Totten Inlet Mussels

1 x 12 oz (340 mL) can of Phillips Blue Buck Beer

8 oz (226 g) Two Rivers double-smoked thick-cut bacon, diced

1 small leek, diced

2 large shallots, sliced

1/4 cup (60 mL) unsalted butter

Cook up the bacon until crispy.

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Rinse the mussels under cold water. De-beard them by grasping the mussel in one hand and pulling the beard off toward the wide end of the mussel's shell. Discard any mussels with large cracks.

In a large pot, add the butter, leeks and shallots and cook on low-to-medium heat for 3-4 minutes. Turn up the heat to medium-high and add the beer and mussels to the pot, stir to combine and put a lid on for 6-7 minutes. Add the bacon into the pot and stir to combine.

Serve once the majority of the mussels have opened. Don't worry if not all the mussels open, it only means that the beard wasn't fully removed when cleaning them. They are still edible and just need to be opened by hand.

Serves 2-4.

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