Stout Mussels

Directions

1. 1
   Cook bacon, stirring often, in a Dutch oven over medium heat until crisp, about 5 minutes.
2. 2
   Transfer to a paper towel to drain; discard all but 2 tablespoons of fat from the pan.
3. 3
   Add leeks to the Dutch oven.
4. 4
   Cook, stirring occasionally, until vegetables are limp, about 4 minutes.
5. 5
   Add the garlic; cook, stirring, until fragrant, about 30 seconds.
6. 6
   Add the beer, bay leaf and thyme; heat to a boil over high heat.
7. 7
   Reduce the heat to a simmer; cook 2 minutes.
8. 8
   Add mussels; cover.
9. 9
   Cook, stirring once halfway through cooking, until all shells are open, about 5 minutes.
10. 10
    Turn off heat; transfer the mussels with a slotted spoon to 4 shallow bowls.
11. 11
    Whisk the cold butter into the liquid in the Dutch oven; season with salt, pepper to taste and a few drops of lemon juice.
12. 12
    Pour over mussels in bowls; garnish with reserved bacon.