BEER & BACON MUSSELS

Steps:

• prepare mussels (wash, discard opened/broken, debeard, etc).
• chop bacon into large cubes.
• cook bacon in large stock pot until, stirring occasionally.
• drain bacon fat and remove bacon, placing in a bowl to use later (i like to blot the oil with paper towel as well).
• put onion and butter in stock pot and saute onion for a few minutes.
• pour in beer, add bacon.
• dump in mussels.
• put a lid on the pot and let the mussels steam, I like to toss them every couple minutes with the lid on to keep in the steam.
• mussells are done when they are open - approx 5 to 7 mins (don't eat the closed ones!) add the whipping cream and slowly add the cheese and stir to evenly distribute.
• dish out into bowls, and pour broth overtop (soak it up with french bread or serve the mussels over pasta).
• enjoy!