Forget the white wine in this simple mussels recipe and use light beer.
Replacing the white wine with a light beer or lager is the key to this mussel recipe. The taste is still there, but the flavour is more subtle and the beer won’t need cooking as long as the wine to get rid of the alcohol. But, simply put, there is more flavour of the mussel, more flavour of the sea…
- 1kg live mussles
- 1 spring red onion (or half a white onion)
- 1 chili
- 1/2 red or green pepper
- 2 cloves of garlic
- 330ml light beer (lager)
- pinch of pepper
- fresh coriander
Clean, de-beard and wash the mussels in clean cold water a couple of times. As always, discard any that aren’t closed, or that won’t close when you give them a gentle tap together. Chop the garlic, pepper, chili and the onion.
Heat up a heavy bottomed pot, dry. Once hot, add the mussels, and pour in the beer. Cover and let them cook until they are opened, about 3 minutes. Leave it longer if you are unsure, but not too long as they will get tough as they overcook.
Drain, keeping the liquid from the pan. Cover the mussels and keep aside while making the sauce.
In the same pot, or pan, gently add the liquid from the mussels. Be careful as some grit and sand might have deposited to the bottom and you’d want to discard that.
Once boiling, add a pinch of black pepper, the onion, garlic and red (or green) pepper. Leave it to boil for 5-6 minutes until the vegetables soften and the sauce is infused with the taste, also reducing a bit. Only now taste for salt and adjust as mussels could be quite salty.
Pour the sauce over the mussels and garnish with the chopped red chili, green onion tops (if you have any) and fresh coriander, or even parsley.