This week, Phil Vickery is still in Namibia and cooks up a simple recipe of mussels, beer and bacon.
1/2 onion, chopped
1 stick celery, chopped
3 rashers bacon, cut into pieces
Few sprigs of fresh thyme
600g mussels, cleaned and de-bearded
1. Heat some oil in a heavy pan.
2. Fry the onion, celery, bacon and thyme leaves. Stir for a few minutes until the bacon is cooked, then add the mussels.
3. Add the beer and stir.
4. Cook for around 5 minutes or until the mussels open. If they do not open, don't eat them!