3 slices thick-cut bacon, thinly sliced into lardons
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 cup beer (I used a summer ale)
3 ears of corn, husked, corn removed from cobs
2 lb. mussels
Dash red pepper flake
Salt and freshly ground pepper, to taste
A handful of fresh parsley, coarsely chopped
Loaf of crusty bread, sliced ½-inch thick
Instructions
Heat a stockpot over medium heat. Add the bacon and saute until browned and crisp. Add the onions and garlic and cook until soft. Add the corn and cook one minute longer.
Add the beer and ½ cup water and reduce by half. Add the mussels, season with salt and pepper, and red pepper flake, and continue cooking until the mussels just open.
Remove the pan from the heat and add the parsley. Serve in bowls with slices of bread.
Recipe by Allons-Eat! at https://www.allonseat.com/steamed-mussels-with-corn-bacon-and-beer/