Mussels with Beer and Chilli

Mussels are greatly underrated and this colourful dish, with its intriguing hint of beer and aromatic flavours, is sure to please. It can be served informally in a big bowl in the centre of the table, with plenty of crusty bread for the sauce (and serviettes for the guests) or, more formally, on the half shell with a little bowl of sauce.

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.


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 tblsp oil
250ml beer
250ml coconut cream
2 tblsp sweet chilli sauce
½ bunch coriander
1 red chilli, de-seeded and sliced
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. Serves 4.

*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.