1 kg fresh mussels scrubbed & bearded
1large sliced shallot
150 ml pale ale
75 ml chicken stock
2tbs crème fraiche
4 crushed garlic cloves
1handful of parsley
1/2tsp paprika
1tsp sriracha
A tbls butter
Olive oil salt pepper lemon wedges
In a pan heat the butter with a splash of oil add the onions and fry til translucent. add the garlic the spices the stock ale and simmer then stir in the crème fraiche. Add the mussels allow to gently bubble for 5 - 8 mins or so until shells open . Discard any closed shells, season well scatter with the parsley and serve with crusty brown bread and butter and lemon wedges.
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