Here’s the latest recipe from Elaine Hardie at the Fyfe Smokery in Dunfermline, Fife. She’s chosen local ingredients where possible such as Puddledub bacon and De Brus beer.
Mussels Cooked in Ale and Bacon
Scottish Mussels are plentiful, cheap and sustainable, as well as being easy to cook. Buy them fresh and eat the same day if possible, scrub them and remove any barnacles and beards first.
Serves 2 as a main course
200g Puddledub streaky bacon, cubed
2 onions, diced
8 cloves garlic, chopped
1kg mussels (from Fyfe Smokery!)
200ml De Brus Dark Ale
3tbs parsley, chopped
In a large pan heat the butter until foaming, then add the bacon and fry until crisp. Remove from pan with slotted spoon and drain on kitchen paper. Add the onions to the pan and cook until golden and soft. Add the chopped garlic and cook for a minute until starting to brown. Throw in the mussels and when the pan is sizzling, slowly pour in the ale. Cover and cook for 6-8 minutes until all the mussels have opened (discard any that haven’t opened). Add the cooked bacon back into the pan and stir through the chopped parsley. Serve the mussels with a squeeze of lemon juice and crusty bread. Yum.
See our website Fyfesmokery for more recipe ideas.
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