Mussels with bacon, potatoes and tarragon

SERVES 4

1kg mussels

2tbsp olive oil

50g bacon, finely chopped 1 onion, finely chopped

100g 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

1 Rinse 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 them in the refrigerator until you are ready to cook.

2 Heat the olive oil in a large saucepan, add the bacon and cook until crisp, then add the onion, potatoes, garlic and tarragon sprigs. Tip in the mussels, pour over the wheat beer and season with salt and freshly ground black pepper (remembering that the mussels are already slightly salty).

3 Bring everything to the boil, then reduce the heat, cover and steam for a few minutes, shaking the pan vigorously from time to time, until all of the mussels have opened. Be sure to discard any that still refuse to open. Serve in large bowls sprinkled with the tarragon leaves and with a good-sized chunk of bread on the side, to soak up all of the flavoursome juices.