Make the Asian Inspired Mussels in Beer featured on Escape to the Farm with Kate Humble.
Serves 2, or 4 as part of main meal
This recipe is delicious with a mixture of mussels and cockles. Simply replace 500g of the mussels with 500g of cockles in their shell.
- 1kg mussels in their shell
- 1 banana shallot, finely diced
- 2 cloves garlic, sliced
- 1 long red chilli, finely chopped
- 2 sticks lemon grass, trimmed and outer leaves removed, stems bashed
- 250ml pale ale, such as Kingstone Brewery’s Kingstone Gold
- 100ml coconut milk or coconut cream
- fish sauce, to taste
- 1 small bunch of coriander, chopped
- sea salt
- Wash the mussels. Discard any that do not close when tapped hard. Pull out the fibrous beards from the mussels and rinse again to get rid of any grit or pieces of shell.
- Heat a large pan with a lid over a medium heat. Add a glug of oil, and once hot, add the shallot, garlic, chilli, lemon grass and a pinch of salt. Fry until the shallots are softened and everything else is fragrant.
- Add the mussels to the pan and pour in the beer. Bring to a boil and cover for 3-4 minutes, shaking the pan now and again, until all the mussels have opened.
- Add the coconut milk and season with fish sauce. Stir to heat through, then remove from the heat.
- Taste and adjust the seasoning then add the chopped coriander. Mix together then spoon into serving bowls, discarding any mussels that haven’t opened.
- Garnish with lime wedges and eat whilst hot.
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