Contributed by:  Jim Jeffrey

Jim writes:  "I discovered Steam Whistle Pilsner quite some time ago when I took my 6 year old daughter to see the CN tower. It was her first time and she was thrilled to have lunch atop the tower. When it came time to order my lunch refreshment, I chose a Steamer for myself. Perhaps looking down on [their] premises from the tower had something to do with it?  You won't believe how the flavor of the Steam Whistle Pilsner transfers over into the married mixture of olive oil, garlic, bacon and soya.  Enjoy!"

Ingredients

3 bottles Steamwhistle Pilsner ( one for me, one for the person watching me cook and one for the actual recipe)
1 or 2 large cloves of fresh garlic (or more if you like)
1/2 cup soya sauce
2 tablespoons virgin olive oil
Mussels - enough to fill your favorite pot - I prefer Confederation Cove Mussels from PEI
1/2 pound regular bacon

1)  Chop garlic and fry in the pot over medium-high heated olive oil. Chop bacon into pieces the size of a finger nail and add to garlic. Add soya sauce.

2)  Increase heat to high and drop your mussels into the pot. You now have to part with the remaining Steam Whistle Pilsner. Once you have dropped the mussels into the pot, pour in 1 or 2 bottles of ice cold Steam Whistle. Replace lid and let steam for about 3 minutes. 

3)  Remove from pot when the shells of the mussels have opened.

4)  Simply serve on a large platter. 

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