Stout Mussels

1. 1

   Cook bacon, stirring often, in a Dutch oven over medium heat until crisp, about 5 minutes.

2. 2

   Transfer to a paper towel to drain; discard all but 2 tablespoons of fat from the pan.

3. 3

   Add leeks to the Dutch oven.

4. 4

   Cook, stirring occasionally, until vegetables are limp, about 4 minutes.

5. 5

   Add the garlic; cook, stirring, until fragrant, about 30 seconds.

6. 6

   Add the beer, bay leaf and thyme; heat to a boil over high heat.

7. 7

   Reduce the heat to a simmer; cook 2 minutes.

8. 8

   Add mussels; cover.

9. 9

   Cook, stirring once halfway through cooking, until all shells are open, about 5 minutes.

10. 10

    Turn off heat; transfer the mussels with a slotted spoon to 4 shallow bowls.

11. 11

    Whisk the cold butter into the liquid in the Dutch oven; season with salt, pepper to taste and a few drops of lemon juice.

12. 12

    Pour over mussels in bowls; garnish with reserved bacon.

* Per serving · 4 servings · Values may vary.