Mussels in beer by Jennifer McLagan

01 May 2015
Mussels in beer by Jennifer McLagan

Mussels steamed in white wine is a classic dish, but beer is a good alternative. The natural sweetness of mussels is balanced by a lager or an ale, and the chilli adds a touch of heat. You can just add the coriander seeds to the beer, but as it is not strained, they'll end up in your teeth; that's why I wrap them in muslin or put them in a tea ball.

Mussels are usually sold already cleaned and only require a rinse under cold water before cooking. If they still have their ‘beard' attached, pull the beard and cut it off with a small knife. Scrape off any barnacles attached to the shell, then rinse. Check the mussels after rinsing to make sure they are all firmly closed. Discard any that do not close after a tap on the work surface, or that have broken shells.

Serves two as a main course or four as a starter

  • 2tbs unsalted butter 1 onion, finely chopped
  • ½ small fennel bulb, finely chopped, fronds set aside
  • ½ Serrano chilli with seeds
  • 250ml lager or pale ale
  • 1tbs coriander seeds, crushed and placed in a tea ball or wrapped in muslin
  • 1 fresh bay leaf 1kg cleaned mussels (see headnote)
  • ½tsp sea salt
  • Freshly ground black pepper
  • Crusty bread, to serve

In a large saucepan, melt the butter over a medium heat. When melted, add the onion, fennel and chilli. Cook, stirring from time to time, until the vegetables soften and begin to caramelise.

Add the beer, coriander and bay leaf. Bring to the boil and boil for two minutes, then add the cleaned mussels. Stir, then cover and cook for about five minutes, giving the pan a couple of shakes, until the mussels open; discard any that don't open.

While the mussels are cooking, chop the fennel fronds. Remove the coriander seeds and bay leaf from the pan. Season the mussels with salt and pepper. Ladle the mussels and liquid into warm bowls, sprinkle with the chopped fronds and serve with crusty bread.

Recipe taken from Bitter by Jennifer McLagan

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