Serve with warm crusty bread for mopping up all the delicious sauce and juices.
3 tablespoons olive oil
125 greams bacon, (use bacon slab or thick-cut bacon), sliced into 1-inch pieces
1 medium white onion, sliced thinly
1 stalk celery, diced
750 grams mussels, cleaned and beards removed
1/2 cup beer
salt, to taste
1 tablespoon mustard
1 tablespoon all-purpose cream
Heat olive oil in a pot over medium heat. Sauté bacon until lightly browned. Add onions and celery. Sauté until onions are wilted.
Add mussels and beer. Lower heat and simmer, covered, for about 5 minutes or until shells open. Discard mussels that remain closed.
Season with salt and pepper to taste. Stir in mustard and cream before serving.
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