Traditional recipes

Mussels with Guinness

Mussels with Guinness

Shallot, bacon & double cream

Shallot, bacon & double cream

Serves 2

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 425 21%

  • Fat 25.1g 36%

  • Saturates 13.3g 67%

  • Sugars 5.8g 6%

  • Salt 2.5g 42%

  • Protein 29.3g 59%

  • Carbs 14g 5%

  • Fibre 2g -

Of an adult's reference intake


  • 1 shallot
  • 2 cloves of garlic
  • 2 rashers of higher-welfare smoked bacon
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh thyme
  • 1 knob of unsalted butter
  • 1 fresh bay leaf
  • 1 kg mussels , cleaned and debearded, from sustainable sources
  • 250 ml Guinness
  • 50 ml double cream

Recipe From

Jamie Magazine

By Kate McCullough


  1. Peel and finely chop the shallot and garlic, and finely chop the bacon. Pick and finely chop the parsley and thyme.
  2. In a pan, melt the butter and sweat the shallot, garlic and bacon for 4 to 5 minutes.
  3. Add half the herbs, the bay, and a pinch of sea salt and black pepper.
  4. Next, add the mussels (if any are open, give them a tap; if they don’t close, throw them away), then the Guinness. Boil, then lower the heat, cover and steam for 3 to 5 minutes, or until the mussels have opened (discard any unopened ones).
  5. Stir in the cream and remaining herbs, adjust the seasoning and serve with bread.

Watch the video: Mussel festival 2015 new guinness world record (October 2020).