Tastings School - Chang Steamed Mussels with Lemongrass and Chilli

Tastings School

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Chang Steamed Mussels with Lemongrass and Chilli

CHANG STEAMED MUSSELS WITH LEMONGRASS AND CHILLI

INGREDIENTS
200g mussels (cleaned & bearded)
1 shallot (finely chopped)
1 stalk lemongrass (bruised & chopped)
1 garlic clove (crushed & chopped)
100ml Chang Beer
50ml chicken stock
4 chillies (seeded & finely sliced)
1 handful coriander leaf (torn & chopped)
a little oil for frying

METHOD
Fry the shallot, garlic & chillies in a heavy
saucepan over a low heat for two to
three minutes.
Add the lemongrass, beer and stock, and
bring to the boil for a couple more minutes.
Throw in the mussels, cover and steam until
all the shells have fully opened. Discard any
that remain shut and garnish with plenty of
fresh coriander.