Stout Mussels


Prep School

Published by Agate Surrey

This image courtesy of Bob Fila / Chicago Tribune

The Irish eat like this year-round. Serve with Irish brown bread or any crusty loaf.

4 appetizer servings

Preparation Time30 min

Preparation Time - Text30 minutes

Cooking Time17 min

Cooking Time - Text17

Cooking Methodsauteeing



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Taste and Texturesavory, smoky


  • 4 to 6 slices bacon, cut into 1/2-inch pieces
  • 1 leek, white part only, chopped
  • 2 cloves garlic, minced
  • 1 bottle (12 ounces) stout beer
  • 1 bay leaf
  • 1/2 teaspoon dried thyme or 1 teaspoon minced fresh thyme
  • 2 pounds mussels, scrubbed, beards removed
  • 2 tablespoons cold, unsalted butter
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 teaspoon fresh lemon juice


  1. Cook bacon, stirring often, in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to a paper towel to drain; discard all but 2 tablespoons of fat from the pan.

  2. Add leeks to the Dutch oven. Cook, stirring occasionally, until vegetables are limp, about 4 minutes. Add the garlic; cook, stirring, until fragrant, about 30 seconds.

  3. Add the beer, bay leaf and thyme; heat to a boil over high heat. Reduce the heat to a simmer; cook 2 minutes. Add mussels; cover. Cook, stirring once halfway through cooking, until all shells are open, about 5 minutes.

  4. Turn off heat; transfer the mussels with a slotted spoon to 4 shallow bowls. Whisk the cold butter into the liquid in the Dutch oven; season with salt, pepper to taste and a few drops of lemon juice. Pour over mussels in bowls; garnish with reserved bacon.


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