Mussels with beer and coriander recipe
This recipe was given to me by my pal Glyn. I think he came up with it himself, and I probably owe him a bottle of Cava for it. I was dining at Fish! in London's Borough Market a couple of years back and, emboldened by my third glass of Cava, I asked the waiter if the chef would be so kind as to knock me upsome mussels cooked this way. To my pleasant surprise, he did– and he also came out to our table and informed me that it was so good he’d like to put it on the menu!
Ingredients
- 1 kg fresh mussels, scraped, washed and debearded
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 1 tin of chopped tomatoes
- 1 pinch sea salt & fresh ground black pepper
- 1 small “stubby” of lager (33cl)
- 1 good handful of fresh coriander, chopped
- 2.2 lbs fresh mussels, scraped, washed and debearded
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 1 tin of chopped tomatoes
- 1 pinch sea salt & fresh ground black pepper
- 1 small “stubby” of lager (33cl)
- 1 good handful of fresh coriander, chopped
- 2.2 lbs fresh mussels, scraped, washed and debearded
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 1 tin of chopped tomatoes
- 1 pinch sea salt & fresh ground black pepper
- 1 small “stubby” of lager (33cl)
- 1 good handful of fresh coriander, chopped
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Check over your mussels, and discard any open ones that don’t close when tapped with a knife.
- Heat the olive oil in a wok or large stockpot and cook the chopped onion over a moderate heat until softened. Add the scraped, washed and de-bearded mussels and the chopped tomatoes and give it all a stir. Add the salt and pepper and pour in the lager. Place a lid on the pot and let it simmer for 3 or 4 minutes, depending on how well cooked you like your mussels.
- Add the chopped coriander to the pan once it is removed from the heat. Let stand for a minute before serving, and discard any mussels that didn't open after cooking.
Recipe taken from the Guyrope Gourmet Cookbook
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