Serves 2
Ingredients
A little olive oil
2 cloves garlic, chopped/minced
2 small shallots, chopped/minced
330ml bottle of lager (beware anything very hoppy – it will go bitter when boiled down)
1kg mussels
ground black pepper
lemon
Method
Heat olive oil, add the shallots and soften, stir in the garlic.
Add the mussels, pour over the lager, replace the lid and steam over a medium heat, shaking occasionally, until the shells open and the mussel meat turns opaque (7-8 mins or so).
Remove the mussels and carefully pour out the broth using a ladle, avoiding the bottom (and the sand and grit!).
Top with black pepper, lemon juice to taste. Serve hot.
