Ingredients
1 kg fresh mussels
1 tbsp olive oil
2 shallots, peeled and finely chopped
1 clove garlic, crushed
½ bottle Young’s London Gold
Pinch sugar
2 tbsp finely chopped parsley
Method
To prepare the mussels, put into a sinkful of cold water, throw away any that are broke or any than stay open when you tap them on a hard surface. Pull away the beards (the hairy bits between the shells). Scrub the shells and put into a colander, rinse with fresh cold water then drain well.
Heat the oil in a pan large enough to hold the mussels. Add the shallots and garlic and fry gently for 4-5 minutes until softened but not browned.
Add the beer and pinch sugar to the pan, turn up the heat and bring to the boil. Boil for 3 minutes.
Add the mussels, cover with a lid and cook, stirring frequently to make sure they are evenly cooked. This will only take a few minutes until the mussels have opened and are cooked. Remove any mussels that have not opened.
Spoon into warm serving bowls with the juices, sprinkle with parsley and serve with rustic bread or beer and cheese bread.
Credit
Brought to you from Young's beer.
