TOTAL JUST 12 MINUTES
- 600 g mussels, scrubbed, debearded
- 4 cloves of garlic
- 1 bunch of fresh chives (30g)
- 250ml non alcoholic beer
- 50g clotted cream
Check the mussels — if any are open, give them a tap and they should dose; if they don’t, discard them. Peel and finely slice the garlic. Finely chop the chives. Put a large deep pan on a high heat. Pour in 1 tablespoon of olive oil, then add the garlic and most of the chives, followed I minute later by the non alcoholic beer. Bring to a fast boil, and then add the mussels and clotted cream cover and leave for 3 to 4 minutes, shaking the pan occasionally. When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, discard them.