2 oz The Bacon Jams Red Chile & Garlic spreadable bacon
½ stick butter
1 cup heavy cream
Preparation Heat a pan that can fit all the mussels comfortably and that you can cover. Finely chop your shallots. Melt the butter and brown the shallots. Add your bacon jam and cook until it breaks down. Pour in the beer and reduce for 2 minutes. Add the cream. Once the sauce starts to simmer, add the rinsed mussels. Cover with the lid slightly agape. Keep on medium heat until the mussels have opened. Give them a quick toss to ensure that the creamy bacon jam goodness has gotten into each mussel. Serve with fresh bread.