1. In a large skillet, cook together bacon and onions until soft and bacon has rendered at least one tablespoon of fat (five minutes).
2. Add butter, basil, chives, garlic and red pepper flakes. Stir to soften for about one minute.
3. Pour in beer, lemon zest and juice, sea salt and mussels. Cover with a tight-fitting lid and let steam over medium heat until mussels have opened, about 15 minutes.
4. Discard any mussels that haven’t opened and serve with crusty bread.
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