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Cooking with Gin: Mussels

with celery, chilli and bacon...

· Cooking with Gin,Mussels in Gin,Recipes with Gin

Serves 4


2Kg live mussels, 

4 shallots, 

1 clove garlic, 

4 rashers streaky bacon, 

50g butter, herbs: thyme, rosemary, bay leaf, 
red chili, 

2 sticks of celery, plus leaves from a bunch, 

ground paprika, 

hot chili powder, 

200ml Gin, 

100ml cream. 


Clean mussels, in a bowl of cold water, scrubbing the outside and discarding any which float to the top, and any open mussels which don't close when tapped, (they're dead). Remove the beards, a fibrous hair which runs outside the shell, my pulling towards the hinge end of the mussel.  Soak the mussels in clean water whilst preparing the sauce - grit / sand will be removed with each rinse!

Finely chop the onion, garlic and chili, and bacon - fry in the butter. Tie the herbs into a bunch and add to the pan, stirring to ensuring the herbs are covered in butter. Add the gin, cream, chopped celery sticks, chili powder & paprika. Simmer and to reduce and thicken the sauce. Once thickened, add Mussels and celery leaves. Cover and steam for 3-4 minutes, until the mussels are opened up. Serve in bowls, pouring the excess sauce over the top, with crusty bread.

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