Mussels w/ Tarragon, Bacon, Potato, and Beer

By timbrehse

A Danish centric Delight

Ingredients

• mussels 2 1/4lbs
• olive oil 2 tbsp
• bacon 2oz, finely chopped
• onion 1, finely chopped
• potatoes 2 1/4lbs, skins on, scrubbed and finely chopped
• garlic 3 cloves, finely chopped
• tarragon 3-4 sprigs, plus a small handful of leaves to serve
• wheat beer 10 -12 oz
• sea salt
• black pepper
• crusty bread to serve

Preparation

Step 1

Heat the oil in a large saucepan
add the bacon and cook until crisp, then
add the onion, potatoes, garlic and tarragon sprigs.
Add the mussels, beer and season with salt and pepper, remembering that the mussels are salty. Bring to the boil, then reduce the heat, cover and steam for a few minutes, shaking the pan from time to time, until all the mussels have opened.
Serve sprinkled with the tarragon leaves and offer bread to soak up the delicious juices.