• 2kg live mussels, scrubbed and prepared
  • 6 rashers smoked bacon, chopped
  • 4 large shallots, finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 250ml wheat beer
  • ½ savoy cabbage, stalk removed, shredded
  • 12g flat-leaf parsley, roughly chopped
  • 1 lemon, juiced


  1. 1

    Prepare the mussels and discard any that are open. Fry the bacon in a large pan for 5 minutes until crispy. Remove and set aside.

  2. 2

    Add the shallots and garlic to the pan and fry gently for 5 minutes until softened. Pour in the beer, add the cabbage and bring to the boil. Season with freshly ground black pepper.

  3. 3

    Add the mussels and bacon, then cover with a tight-fitting lid and cook for 3-5 minutes until the mussels are open. Discard any mussels that are still closed. Scatter with parsley and serve with a squeeze of lemon juice.

Nutritional Details

Each serving provides
  • Energy 2466kj 589kcal 29%
  • Fat 17.2g 25%
  • Saturates 4.5g 23%
  • Sugars 5.9g 7%
  • Salt 5.1g 85%

% of the Reference Intakes

Typical values per 100g: Energy 498kj/119kcal

Each serving provides

6.7g carbohydrate 0.6g fibre 14.3g protein

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