Fresh Mussels cooked in Korev


50g Fennel
50g Shallot
50g Carrots
50g Celery
1kg Fresh Mussels
1 Clove
1 Vanilla Pod
Handful of Coriander
1 Clove of garlic
300ml Korev Cornish Lager
100ml Clotted Cream
30g Unsalted Butter
Black Pepper


Finely dice the fennel, carrot, celery and shallot.
Heat a little vegetable oil in a thick bottomed pan with a tight fitting lid. Gently fry the vegetables for 3 minutes on a low heat without allowing it to colour.
Add the garlic and cook for another minute or so.
Stir in the mussel and the vegetables.
Turn the heat up high and add the Cornish lager. Stir and put the lid on the pan. Steam until the mussels have all opened. This should not take any longer than 3 minutes.
Once the mussels have opened, spoon out into your serving bowl and place a piece of aluminium foil over the top to keep warm.
Put the liquor back onto the stove and add the cream. Reduce until the sauce thickens.
Season with black pepper (mussels are naturally salty, so you do not need to add salt).
Spoon the sauce over the mussels and garnish with freshly chopped coriander.

Serve with a chunk of bread and a glass of chilled, refreshing Korev lager.
Mussels should be steamed quickly and eaten straight away.
Using beer instead of white wine gives these amazing crustaceans a flavour that is unique and leaves you wanting more.