Save to your scrapbook
Mussels in Beer with Coriander and Lime
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Any good pale lager will work well with this dish. The twang of beery bitterness balances with the sweet plumpness of the mussels. Taste the juices before serving; if the bitterness is too pronounced for your tastes, soften it by stirring in a touch of sugar.
One could either embrace the Oriental side of this dish with Japanese Beer or the traditional Belgian one with a rich, creamy lager. It would make sense to use the same beer in the recipe.
Typical values per serving:
This recipe was first published in November 2006.