Drunken Mussels in a Creamy Beer Sauce
| 800g | Mussels, cleaned |
| 340ml | Beer (Lager) |
| 3 tsp | Butter |
| 1 | Lemon |
| 1 tbsp | Garlic, chopped |
| 250 ml | Cooking Rich™ |
| 1 tsp | Salt |
| 1 cup | Chopped red onion |
| 1 cup | Chopped parsley |
| Salt and freshly ground black pepper, to taste |
- In melt the butter adding the onion and garlic and sauté until soft and translucent.
- Add the beer and bring to the boil. Once boiling, add the mussels and cook until all of the mussels have opened – discard all unopened mussels.
- Strain all mussels reserving the liquid and set aside.
- Add Cooking Rich™ to the reserved liquid and reduce to sauce consistency.
- Pour the finished sauce over the mussels, adding the cup of chopped parsley and garnish with lemon zest.
- Season with salt and pepper to taste.
