Scrub 1kg of mussels, discarding any that are chipped or that fail to open when tapped. Cut 150g of smoked streaky bacon into small pieces about 2cm square. Cut 300g of Brussels sprouts into thin slices, about 4 or 5 to each sprout, and wash thoroughly.
Warm a large pan over a high heat, add the still wet mussels and cover tightly with a lid. Let the mussels cook in their own steam for 3 or 4 minutes or until their shells have opened. Remove as soon as they have opened then, when cool enough, pull the mussels from their shells. Reserve the cooking liquor.
Warm 2 tbsp of olive or groundnut oil in a heavy frying pan, then add the bacon and cook for 3 or 4 minutes over a moderate heat, until the fat is just starting to colour.
Peel and finely chop 1 clove of garlic then add to the pan and stir in the sliced sprouts. Let them fry in the oil and bacon fat for 5 or 6 minutes until bright and tender. Then add the shelled mussels and some of the strained juices from the pan.
Leave to bubble briefly then serve immediately. Serves 2.
The trick
I tap each mussel on the side of the sink as I wash them. Any that fail to close immediately are chucked in the bin. It is not a good idea to skip the straining of the mussel cooking liquor. Use a sieve to remove any fine grit or broken shell. This is not a dish that holds well, so eat as soon as possible while the mussels are still plump and juicy.
The twist
Long-stemmed broccoli and even kale are possible contenders to replace the sprouts. Shred into small pieces then stir into the hot bacon.
