MUSSELS WITH BACON, POTATOES AND TARRAGON

Serves 4 Preparation time: 20 minutes Cooking time: 10 minutes

INGREDIENTS

1kg mussels 2 tbsp olive oil 50g bacon, finely chopped 1 onion, finely chopped 100g new potatoes, skins on, scrubbed and finely chopped 3 garlic cloves, finely chopped 3-4 tarragon sprigs, plus a small handful of tarragon leaves to serve 300ml wheat beer Sea salt and freshly ground black pepper Crusty bread, to serve

METHOD

1R inse the mussels in cold water. Scrub them thoroughly and tug out any beards that may be hanging from the shells. Discard any broken mussels, or those that are open and refuse to close when tapped against the edge of the sink. Keep the remaining mussels in the refrigerator until you are ready to cook.

2 Heat the oil in a large saucepan, add the bacon and cook until crisp, then add the onion, potatoes, garlic and the tarragon sprigs. Now tip in the mussels, pour in the wheat beer and season with salt and pepper ( go easy on the salt because the mussels are already salty).

3Br ing the mixture 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. Discard the few that refuse to open. Sprinkle with the tarragon leaves and serve with fresh, crusty bread to soak up all the delicious juices.