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Bacon and DIPA beer mussels cooked in a wood fired oven

Ingredients

  • 6 lbs live mussels
  • 1 lb bacon
  • ½ cup butter
  • 2 stalks celery chopped
  • 3 green onions chopped
  • 1 can or bottle DIPA beer your favorite
  • 4 cloves garlic chopped
  • 1 tbsp parsley chopped
  • 1 lemon

Instructions

Mussels preparation

  • Soak the mussels in clear water for about 20 minutes to allow them to breathe and clean themselves from their impurities.
  • If some mussels are opened, make sure they are alive by knocking on their shells with a spoon. If alive, it should close completely by itself. Discard of any open mussels remaining.
  • Discard of any mussels in the package that is chipped or damaged
  • Brush the mussels shells with the tip of a spoon to remove the sand, barnacles or any other attachments.
  • Remove the beard of the mussel, holding it in one hand, and grasping the beard with the other hand.
  • Rince the mussels under cool tap water and set aside.

Cooking

  • Preheat your wood fired oven at about 500°F.
  • Heat a large cast iron pan in the oven for about 5 minutes.
  • Add the butter in the cast iron and let it melt in the oven.
  • Add the bacon, chopped in chunk lenght of about ½ inch each.
  • Add the celeries and 2 of the green onions and cook for about 5 minutes
  • Remove from the oven, add the garlic and pour the beer in the cast iron and leave to cook for another 5 minutes or until half reduced.
  • Remove the cast iron from the oven and drop the mussels in. Cook for another 5 minutes or until all mussels are open.
  • Just before serving, add some fresh parsley and green onion.
  • Generously squeeze the juice of the lemon over the mussel and serve.