Beer and Bacon Mussel Pot

Looking to cook a show-stopping Mussel pot? Look no further! Southern Cross Seafood has the perfect recipe – and produce – for you!

5kg fresh mussels (cleaned and debearded) – extra 10 points if they are from SCSF
1 bulb fennel (finely sliced, optional)
3 medium onions (finely chopped)
10 cloves garlic (finely chopped)
80g butter
2 handfuls fresh thyme leaves (picked)
15ml red chili (finely chopped)
500ml beer (Weiss beer or lager)
1.5L mussel stock (from steaming mussels)
1L heavy cream
6 slices back bacon (cooked until crispy, chopped, reserve for garnish)
1 small bunch parsley (chopped, for garnish)
3 lemons (juiced)
Salt and freshly ground black pepper (to taste)
Best served with warm ciabatta or crusty bread

1. Steam the Mussels:

Place the cleaned mussels in a large pot with the beer. Cover and steam over high heat for 4–6 minutes, shaking the pot occasionally, until the mussels open.
Strain the liquid (beer/mussel stock) and set it aside. Discard any unopened mussels.

2. Prepare the Aromatic Base:

In a large pot, melt the butter over low heat.
Add the fennel (if using), onions, garlic, thyme, and chili. Sweat gently, stirring occasionally, until soft and translucent (about 10–12 minutes).

3. Add Stock and Reduce:

Pour the reserved beer/mussel stock into the pot with the aromatic mixture. Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half.

4. Incorporate Cream:

Add the heavy cream and continue simmering for 5–7 minutes to slightly thicken. The consistency should remain broth-like.

5. Adjust Seasoning:

6. Serve and Garnish:

Divide the mussels among serving bowls.
Ladle the broth over the mussels.
Garnish with freshly chopped parsley, reserved crispy bacon, and a wedge of lemon.

• Optional Enhancements: Add a splash of white wine during the reduction stage for extra depth of flavour.

• Pairing: Serve with a cold Weiss beer or light lager to complement the dish.