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Beer-steamed mussels

Recipe submitted by RL12

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Visiting New Zealand in 2008 I came across green-lipped mussels for the very first time in Wellington. An instant hit! Land-locked in southern NSW I was pleased to find that I could get them here as well.

Serves 2 to 4

Ingredients

2kg green-lipped mussels (half shell)
2 cloves of garlic (finely sliced)
2 tomatoes (diced)
2 sticks of celery (chopped)
2 tablespoons vegetable oil
1 x 375 ml bottle of beer

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Method

Set the wok to high to heat the vegetable oil - you will know when it's ready because the oil should have a shimmering quality to the surface.
Add the garlic to the heated oil and stir-fry for 30 seconds.
Add the celery to the wok and stir-fry for a minute.
Ass the tomato to the wok and stir-fry for a minute.
Add the entire bottle of beer to the wok. Mix well. Continue to boil until volume has been reduced by a quarter.
Add the mussels. Keep the temperature on high for approximately 10 minutes or until cooked. Stir the mussels gently.
Place lid on wok and simmer the mussels for a further 15 minutes.
Serve immediately - preferably with liquid.

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Notes & Tips

For best results I find that Cascade Premium Lite is my preference for this meal. Alternatively Grolsch or Stella Artois work equally well. You can use frozen mussels (especially if living in rural Australia) but fresh mussels give the best results.