Simple but sensational. Photo: Mike Curtain

This is beer sommelier Ian Watson’s version of a Belgian classic. It is so simple to prepare, but one of those high impact meals that will make you the star of any dinner party.

Ingredients

• 1kg Mussels, preferably black but green will do fine (cleaned and de-bearded) live Mussels are best however frozen will be more than suitable.
• 330ml Belgian-style witbier (Hoegaarden, Feral White, La Trappe Wit, Nogne O Wit) at room temperature
• 1 or 2 birds eye chilli ( seeds removed ) finely chopped
• Small knob of ginger, finely diced or ½ teaspoon crushed ginger
• Zest of 1 lemon
• Small bunch of coriander (chop up a tablespoons worth of the stalk and keep the leaf whole)
• Dash of olive oil

Method

• Heat the oil in a very large pot then add the chilli, ginger and lemon zest to hot oil for 4-5 seconds.
• Add the beer and coriander stalk to pot and bring the beer to boil.
• Add the mussels to pot and cover.
• Steam mussels until most have opened – a few minutes should be plenty. Discard any that haven’t opened.

Serve from bowls with a crusty roll for the juices

Garnish with ripped coriander leaf

Enjoy with your favourite Belgian with while you enjoy your guests reactions.