Yield: 6 to 8 servings
6 pounds mussels
12 thick- cut strips bacon, chopped
1 1/2 teaspoons hot red pepper flakes
2 Vidalia or other sweet onion, peeled and sliced
2 (12-ounce) bottles Curious Traveler Lemon Shandy
Chopped fresh parsley
Crusty French or Italian bread, for serving.
In a colander, rinse the mussels under cold running water, scrubbing off any dirt and removing any ropy “beard” as necessary. Discard any that do not stay tightly closed when tapped. Set aside.
Line a platter with paper towels. In a large pot, cook bacon until crisp. Remove from pan and set on the lined plate. Add onion and pepper flakes to the bacon fat and cook, stirring occasionally, until the onions are translucent, 7 to 10 minutes. Add Curious Traveler Lemon Shandy and bring to a low boil. Add mussels, cover and cook until open and the meat looks firm, 7 to 12 minutes. Stir occasionally while cooking. Discard any mussels that do not open. Sprinkle with parsley and serve with crusty bread.