Servings: 2 as a main course or 4 as a starter
Mussels steamed in white wine is a classic dish, but beer is a good alternative. The natural sweetness of mussels is balanced by a lager or an ale, and the chile adds a touch of heat. You can just add the coriander seeds to the beer, but as it is not strained they’ll end up in your teeth; that’s why I wrap them in cheesecloth or put them in a tea ball.
Mussels are usually sold already cleaned and only require a rinse under cold water before cooking. If they still have their “beard” attached, pull the beard and cut it off with a small knife. Scrape off any barnacles attached to the shell, then rinse. Check the mussels after rinsing to make sure they are all firmly closed. Discard any that do not close after a tap on the counter, or that have broken shells.
Easy recipe. Didn't like the finish like I do when you use wine.
Delicious! Quick and easy to prepare. I used hard apple cider in place of ale as it's in season. Also, used red pepper flakes instead of serrano chile. We have mussels several times a year and this is my new favorite!
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