Steamed Mussels with Wheat Beer, Leeks & Bacon

Recipe:
Place a large heavy-bottomed pan with a lid over medium-high heat.
Add the oil to the pan and fry off the bacon until the fat has rendered down. Then add the leek, shallot and garlic and cook for another couple of minutes until softened.
Add the bay leaves and thyme, then pour in the beer and bring to the boil. Simmer for 4 minutes, then add the mussels. Place the lid over the pan and turn up the heat. Steam the mussels for around 5–7 minutes until the shells have opened and the mussels are cooked through. Using a slotted spoon, remove the mussels and divide between the bowls. Return the sauce to the heat, add the tarragon and the cream and simmer for a couple of minutes. Season with black pepper then spoon the sauce over the mussels.
Serve with a side of french fries or slices of crusty bread.