1 kg mussels
1 tbsp Extra Virgin Olive Oil
1-2 tbsp butter
1 slice thick bacon, chopped
1 rib celery, diced
2-3 garlic cloves
1/2 small onion, diced
1 bay leaf
200 ml beer
1 bunch parsley, chopped
½ cup spring onions, chopped
Rinse mussels, pulling off any beards.
Discard any mussels that do not close when tapped.
In large shallow heavy based pan, add oil and cook garlic, bacon, celery, onion and bay leaf on a high heat, stirring occasionally, until vegetables are softened, about 1-2 minutes.
Add mussels, butter and beer, reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open.
Stir in parsley and spring onions.
Serves with mayonnaise and crusty bread.