Preparation
- Brush slices of sourdough with olive oil. Toast under a preheated grill for about 4 minutes or in the air fryer at 200C for 4 minutes. You can also rub these toasts once cooked with a clove of garlic.
- Heat the oil in a large pot over a medium heat. Once hot add the pancetta. Cook for 5 -6 minutes until caramalised. Remove from the pan and set to one side.
- Add the mussels to the pot. Heat for a minute on medium, give them a little stir up, cover, and heat on high for 3 - 4 minutes.
- Serve up the mussels in bowls with plenty of the stout sauce.
- Sprinkle with fresh parsley and pancetta chunks. Serve with sourdough toasts on the side for wiping your bowl clean.