Jack Stein – “Proper Job mussels with cabbage and bacon has been a long-time favourite recipe of mine. We initially developed the dish for our annual beer and mussel festival at our pub, The Cornish Arms, in St Merryn near Padstow. The hoppy flavours and crisp, refreshing finish of Proper Job make it the perfect match for the sweetness of the mussels and the smoky flavour of the bacon.”
1.8kg washed mussels
For the base
1 diced shallots
1 clove Chopped garlic
600ml chicken stock
100ml Proper Job
300g very thinly sliced savoy cabbage
100g Slice cooked streaky bacon
100g chopped butter
2 tablespoons chopped parsley
2 tablespoons chopped chives
- For the base, add the shallot garlic and chicken stock into a pan and reduce by half
- Add the beer and reduce on a gentle simmer for a further 10 minutes
- Slowly cook the cabbage and bacon in a large pan in butter until soft, then increase the heat and add the mussels. Pour in the base and cover the pan and steam the mussels for 4-5 minutes until open.
- Garnish with the chives and parsley and serve.