Coriander and beer mussels

Coriander and beer mussels
  • Serves icon Serves 4
  • Time icon Hands on time 25 mins

This mussel recipe is not just quick and easy to make, but low in fat and calories as well.

Nutrition: per serving

Calories
381kcals
Fat
8.9g (1.2g saturated)
Protein
38.2g
Carbohydrates
28.9g (4.1g sugars)
Salt
2.3g
Calories
381kcals
Fat
8.9g (1.2g saturated)
Protein
38.2g
Carbohydrates
28.9g (4.1g sugars)
Salt
2.3g

Ingredients

  • 3kg mussels
  • 2 medium onions, finely chopped
  • 1 tbsp sunflower oil
  • 1 medium red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lemongrass stalk, finely chopped
  • 4cm piece fresh ginger, grated
  • 500ml lager
  • 30g fresh coriander, chopped
  • Juice of 1 lime, plus lime wedges, to serve
  • Crusty bread, to serve

Method

  1. Rinse the mussels in cold water, removing the beards. Throw away any that have broken shells or don’t close when tapped.
  2. Place the onions in a large, deep pan with 250ml boiling water and bubble over a high heat for 5 minutes, until the water is reduced.
  3. Add the oil, chilli, garlic, lemongrass and ginger and stir until the onions turn slightly golden. Add the lager and simmer for 2 minutes.
  4. Add the mussels to the pan and cover tightly with a lid. Simmer for 3-5 minutes or until all the mussels have opened, shaking the pan occasionally. Discard any mussels that haven’t opened.
  5. Add the coriander and lime juice and serve with some crusty bread and lime wedges to squeeze over.

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