- 1 bottle Irish Ale
- 60 grams butter
- 4 tablespoons of cream
- 40 mussels
- 1 medium onion, finely chopped
- 5 pieces of pancetta, sliced into pieces
- Salt and freshly ground black pepper, to taste
- 3 whole cloves garlic (chopped)
- ¼ cup freshly chopped, parsley
- Discard any mussels that are open before cooking and any that stay closed after cooking.
- Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling.
- Add in a knob of butter, allow it to melt and then add the onion and garlic. Cook gently for three minutes until the onion is soft.
- Add in the cider and allow to bubble away for a few minutes so all the flavours mingle in together. Tumble in the mussels, cover with a lid and allow them to steam for about four minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.
- Remove from the heat and stir in the cream and parsley and season with sea salt and ground black pepper.
- Serve with some crusty bread to mop up the liquid!