BEER BRAISED MUSSELS
MAKES: 6 (sharing serves, so slightly smaller)
WHAT'S IN IT?
2kg fresh Blue or Black Mussels
60g butter
1 tablespoon olive oil
2 small onions
1 chili, chopped
2 sprigs of thyme (reserving some to serve)
1 can Black IPA Beer (you can use any dark beer)
1/2 cup roughly chopped parsley
Crusty bread, to serve
PUTTING IT ALL TOGETHER:
Clean mussels, scrub and de-beard. Set aside until needed. Heat a large deep pot, pan or wok (with a lid) over medium heat. Add one tablespoon of butter and olive oil, swirl to combine. When butter begins to foam add onion, thyme and chili. Sauté until soft and translucent stirring often to avoid browning. Increase the heat and add mussels stirring well to coat. Pour over beer.
Cover and cook for 4 to 5 mins, shaking every now and then to rotate the mussels.
Add in remaining butter and sprinkle with parsley.
Serve mussels in a large bowl to share, garnish with parsley and small sprigs of thyme and serve with crusty bread. Enjoy.