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      Title: Mussels with White Beer and Bacon
 Categories: Belgian, Smoked, Bacon, Beer, Mussels
      Yield: 4 Servings
 
     48    Fresh mussels; in shells
    1/2 lg Onion; diced
      2    Celery ribs; chopped
      4 tb Butter
     20 oz Thomas Kemper White beer
      7 oz Smoked bacon; finely diced
      2 tb Fresh parsley; chopped
 
  This classic recipe is adapted from the version served at Belgo, a
  beer-based Belgian restaurant in London, England. Thomas Kemper's
  authentic Belgian-style White Beer makes a light, tart and aromatic
  base in which to simmer the salty bivalves. In Belgium, these mussels
  traditionally would be accompanied by heaping helpings of French
  fries and, of course, a beer. Try a crisp, quenching glass of Thomas
  Kemper Hefeweizen or other Bavarian-inspired wheat beer.
  
  Clean and beard the mussels, discarding any that are cracked or
  obviously not alive.
  
  Lightly saute the chopped onion and celery in butter. Add the
  mussels and then the beer. Bring to the boil and simmer briskly
  for 4 to 6 minutes until the mussels open. Discard any that remain
  closed.
  
  Add the bacon at the end of cooking (or it will make the mussels
  too salty). Sprinkle with chopped parsley. Serve immediately, with
  plenty of hearty bread to soak up the juices.
  
  From: Pyramid Beer (www.pyramidbrew.com)

  From: Sam Lefkowitz
  Date: 23 Jan 97
 
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