1 lb. fresh mussels,
1 cup julienne vegetable mix - carrots, celery and peppers,
1/4 cup Guinness beer,
1 Tbsp. butter,
1 tsp. chopped garlic,
1 tbsp. chopped onion,
1 pinch fresh chopped thyme,
1 oz. cooked bacon bits,
freshly chopped parsley,
salt and pepper to taste.
Recipe: Heat the butter in a large skillet and saute the vegetables, onion and garlic for about 2 minutes at high temperature. Add the mussels and bacon bits and keep cooking until the mussels start opening. Add the Guinness beer and fresh thyme and cover the skillet with a lid. Steam the mussels until all of them are open. Discard any mussels that do not open at all in 3 minutes. Uncover and cook for about 2 minutes more until most of the moisture evaporates. Season the mussels to taste and serve. Sprinkle with some freshly chopped parsley.
