Stout Mussels

• 4 to 6 slices bacon, cut into 1/2-inch pieces
• 1 leek, white part only, chopped
• 2 cloves garlic, minced
• 1 bottle (12 ounces) stout beer
• 1 bay leaf
• 1/2 teaspoon dried thyme or 1 teaspoon minced fresh thyme
• 2 pounds mussels, scrubbed, beards removed
• 2 tablespoons cold, unsalted butter
• 1/2 teaspoon salt
• Freshly ground pepper
• 1 teaspoon fresh lemon juice

1. Cook bacon, stirring often, in a Dutch oven over medium heat until crisp, about 5 minutes.
2. Transfer to a paper towel to drain; discard all but 2 tablespoons of fat from the pan.
3. Add leeks to the Dutch oven.
4. Cook, stirring occasionally, until vegetables are limp, about 4 minutes.
5. Add the garlic; cook, stirring, until fragrant, about 30 seconds.
6. Add the beer, bay leaf and thyme; heat to a boil over high heat.
7. Reduce the heat to a simmer; cook 2 minutes.
8. Add mussels; cover.
9. Cook, stirring once halfway through cooking, until all shells are open, about 5 minutes.
10. Turn off heat; transfer the mussels with a slotted spoon to 4 shallow bowls.
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. Pour over mussels in bowls; garnish with reserved bacon.

bacon, only, garlic, stout, bay leaf, thyme, mussels, cold, salt, freshly ground pepper, lemon juice

Taken from www.cookstr.com/recipes/stout-mussels (may not work)