INGREDIENTS (serves 4-6)
1 pint light coloured ale
1/2 chicken stock cube
2 bay leaves
4 whole cloves
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon flaked chilli, or to taste
1/2 teaspoon salt
Juice of ½ lemon
1kg fresh mussels (discard those that remain open)
Chopped fresh parsley
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INSTRUCTIONS
In a saucepan, bring the beer to the boil and add all the ingredients with the exception of the mussels and parsley. Boil until you have reduced the liquor by approx. 1/3. Next add the mussels, stir and cover over a moderate heat until the shells have open (approx. 5 mins). Remove any mussels that have not opened and using a slotted spoon, remove the mussels to their individual seving dished. Spoon over a little of the liquor and sprinkle with chopped parsely. Serve with warmed fresh, crusty bread.
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