Tuesday, 4 September 2012

Mussels in Korean Beer

 
 
In our last few weeks in Korea, we realised we had talked about cooking some of the mussels sold on the street by the ajumammas for weeks and weeks. We had a spare can of Korean beer in the pantry and decided we should combine the two with a french loaf from our local baker.
 



Mussels in Korean Beer

50g butter
1 large onion
2 cloves garlic
1 can of Korean beer
1 bay leaf
2 sprigs of thyme
2 kg mussels cleaned
220ml double cream
crusty bread to share
 
 
 Method
 
1. Melt the butter over a medium heat in a large pan.
2. Brown the onions in a little salt for 3-5 minutes and then add the garlic.
3. Add the bay leaf and thyme to the pan and pour over the beer.
4. Bring to the boil and then add the mussels.
5. Cover the mussels tightly and boil for 2-3minutes shaking occassionally.
6. Use tongs to pick out the mussels, removing and discarding unopened mussels.
7. Add the cream to the sauce, boil for a further 2 minutes.
8. Season well and serve the mussels in a large bowl to share with the liquid poured over. 
 



We ate our mussels with some steamed broccoli and crusty bread.


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