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Serves
US | Metric
Ingredients
  • 1 kg Mussels washed, brushed and cleaned
  • 500 ml IPA
  • 30 g salted butter
  • 1 Shallot chopped
  • 1 Garlic clove chopped
  • 1 Handful flat parsley
  • 10 g Bacon fat
  • crusty bread to serve
Mussels in Beer Mussels in Beer
Mussels in Beer
with crusty bread

Incredibly quick and easy but super satisfying

Prep 15 minutes
Total 20 minutes
  1. Take a large saucepan with a lid
  2. Add the bacon fat and get the heat high render out the fat
  3. Add the shallot and garlic
  4. Once the shallots have softened add the mussels and the butter
  5. Then pour in the beer, give it a shake and put the lid on
  6. Cook for 3 mins, shaking the pan every 30 seconds
  7. Serve them up with crusty bread

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Mussels in Beer
with crusty bread

Incredibly quick and easy but super satisfying

favorite
print
rate
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 kg Mussels washed, brushed and cleaned
  • 500 ml IPA
  • 30 g salted butter
  • 1 Shallot chopped
  • 1 Garlic clove chopped
  • 1 Handful flat parsley
  • 10 g Bacon fat
  • crusty bread to serve

  1. Take a large saucepan with a lid
  2. Add the bacon fat and get the heat high render out the fat
  3. Add the shallot and garlic
  4. Once the shallots have softened add the mussels and the butter
  5. Then pour in the beer, give it a shake and put the lid on
  6. Cook for 3 mins, shaking the pan every 30 seconds
  7. Serve them up with crusty bread

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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