With this recipe for Mussels with Bacon and Beer, the adventure begins and flavor explosions come to life on the grill! Discover a world of culinary sophistication and grill mastery, guided by none other than the master of the fire himself, Jord Althuizen. Jord will show you how to prepare mussels with bacon and beer.
In this unique culinary journey, we introduce you to an unforgettable dish that brings the sea to your barbecue: Mussels with bacon and beer from BBQ! Prepare for a taste experience like never before, where the subtle salty aromas of the mussels mingle with the smoky intensity of the charcoal.
Jord Althuizen, known for his boundless passion for BBQ'ing and his talent for creating bold flavor combinations, guides you step by step through this enchanting recipe. From carefully selecting the fresh ingredients to achieving the perfect balance of fire and finesse, each step is infused with his unique expertise. This recipe for Mussels with Bacon and Beer, is easy to make and as far as we are concerned, the snack for Sunday's race.
So, put on your apron, ignite the flames in your Bastard BBQ, and be transported to a world where mussels transform into masterpieces from the grill. Be inspired by Jord Althuizen and discover how to create an extraordinary culinary experience with simple ingredients and a passion for cooking. Don't have a Dutch Oven? Then use The Bastard Carbon Steel Wok.
This is The Bastard BBQ, where taste, passion and fire come together to indulge your taste buds and take your BBQ skills to new heights.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
2 tbsp. sunflower oil
1 large onion, chopped
250 g breakfast bacon, diced
1 small bottle squash, diced 5 x 5 mm
½ celeriac, diced 5 x 5 mm
1 leek, greens removed, in thin rings
1 bottle of Cornet beer
500 ml of fish stock
250 ml of cream
4 tbsp finely chopped parsley
2 kg of Zeeland mussels
4 tbsp butter
salt and freshly ground black pepper
Supplies
BBQ with lid for indirect grilling
1 handful of smoke chips, soaked in water
Heat the oil in a pan and fry the onion here for about 10 minutes until glazy but not brown. Add the bacon cubes and the remaining vegetables and cook for about 15 minutes. In a separate pan, put the Duvel with the fish stock and cream and boil this down to about 1/3rdby volume and add this with the parsley to the vegetables. Set aside.
Rinse the clams in plenty of cold water. Remove any that float, are broken or won't close after a friendly tap. Drain the rest and drain briefly.
Place the smoking wood on the glowing coals and spread the mussels on the grill. Smoke the mussels for about 15 minutes until they are open. Remove the cooked mussels from the BBQ, mix them with the butter and season with salt and freshly ground black pepper. Place them on a platter, pour the sauce over them and set out a big pile of napkins, and leave your cutlery in the tray nicely.
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