Mussels In Cream, Beer And Chili Sauce - cooking recipe

Ingredients

2 kg mussels
1 tbsp chilli oil
2 None shallots, peeled and chopped
1 None chilli, deseeded and finely chopped
250 ml beer
150 ml double cream
1 tbsp cornflour, mixed with 2 tbsp water to create a paste
None None chopped mint, to garnish

Preparation

Discard any open mussels. Heat the chili oil in a large, lidded saucepan, add the shallots and cook for 3-5 mins. Add the mussels, chili pepper and beer, cover, and cook for 8 more mins until the mussels open. Discard any mussels that don't open. Drain the mussels, reserving the liquid.
Add the reserved liquid to a pan with the cream and bring to a boil. Add the cornstarch paste and simmer for 1 min or until the sauce has thickened. Season to taste with freshly ground black pepper. Pour onto the mussels and garnish with chopped mint.