This is beer sommelier Ian Watson’s version of a Belgian classic. It is so simple to prepare, but one of those high impact meals that will make you the star of any dinner party.
- 1kg Mussels, preferably black but green will do fine (cleaned and de-bearded) live Mussels are best however frozen will be more than suitable.
- 330ml Belgian-style witbier (Hoegaarden, Feral White, La Trappe Wit, Nogne O Wit) at room temperature
- 1 or 2 birds eye chilli ( seeds removed ) finely chopped
- Small knob of ginger, finely diced or ½ teaspoon crushed ginger
- Zest of 1 lemon
- Small bunch of coriander (chop up a tablespoons worth of the stalk and keep the leaf whole)
- Dash of olive oil
- Heat the oil in a very large pot then add the chilli, ginger and lemon zest to hot oil for 4-5 seconds.
- Add the beer and coriander stalk to pot and bring the beer to boil.
- Add the mussels to pot and cover.
- Steam mussels until most have opened – a few minutes should be plenty. Discard any that haven’t opened.
Serve from bowls with a crusty roll for the juices
Garnish with ripped coriander leaf
Enjoy with your favourite Belgian with while you enjoy your guests reactions.