Mussels with Beer and Chilli
This recipe’s take on raw zucchini will surprise your friends with its vibrant flavours. Select good quality white wine vinegar and slice the zucchini as thinly as possible.
Ingredients:
1 kg. mussels, scrubbed and de-bearded*
3 cloves garlic, peeled
3 spring onions, roughly chopped
½ bunch coriander, roughly chopped
1 stalk lemon grass, roughly chopped
1 tbsp. oil
250 ml beer
250 ml coconut cream
2 tbsp. sweet chilli sauce
½ bunch coriander
1 red chilli, de-seeded and sliced
Procedure:
Put the garlic, spring onions, coriander and lemon grass in a food processor and pulse until a paste is formed. (This can be done beforehand and refrigerated, well wrapped in plastic film, until required.) Heat the oil in a wok and stir fry the garlic paste for a minute. Add the beer and then the mussels, cover and cook for 3-4 minutes or until the mussels open. Remove the mussels and stir in the coconut milk and chilli. Pour the sauce over the mussels and garnish with the sliced chilli and coriander. Makes 4 servings
Once cleaned, the mussels should be refrigerated overnight in a bowl, covered by a clean, damp cloth. Organically-farmed mussels now come with a use-by date.
