Mussels from Brussels…or Brisbane

Simple but sensational. Photo: Mike Curtain

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.

Ingredients

  • 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

Method

  • 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.

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