At last, Fogg has arrived on the Irish coast and is counting on gaining twelve hours by travelling with the mail from Dublin to Liverpool. Instead of arriving at Liverpool the next evening on the
Melt the butter in a large pan. Add the shallot, garlic and bacon and cook until the shallot is translucent and the bacon golden brown. Add half the thyme and parsley, the bay leaf and
Add the mussels to the pan, discarding any that are open and that will not close when you tap them, then pour in the Guinness. Bring to the boil, then turn down the heat and place a lid on the pan. Leave for 3—5 minutes, or until the mussels have steamed open. Remove the pan from the heat and discard any unopened mussels. Stir in the cream, and add the rest of the parsley and thyme. Taste the sauce and adjust the seasoning if necessary.
Serve immediately, with brown soda bread and salty butter.
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