DRUNKEN CLAMS

MAKES: 4

WHAT'S IN IT? 

1 tbs peanut or sunflower oil

1⁄2 bunch spring onions, white and light green chopped, dark green sliced

3 tsp sambal oelek or chilli paste

2kg clams (vongole)

345ml pale ale

Chargrilled ciabatta or sourdough to serve

PUTTING IT ALL TOGETHER:

Heat the oil in a large saucepan over medium-high heat. Add the white and light green spring onion and cook for 1-2 minutes until softened, then add the sambal oelek and cook, stirring for 1-2 minutes until fragrant.

Add clams, beer, and cover with a lid. Cook for 2-3 minutes, shaking pan until all have opened. Top with sliced dark green spring onion and serve with bread.

RECIPE FROM DELICIOUS. ON SUNDAYS

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BEER BRAISED MUSSELS

MAKES: 6 (sharing serves, so slightly smaller)

WHAT'S IN IT?

2kg fresh Blue or Black Mussels

60g butter

1 tablespoon olive oil

2 small onions

1 chili, chopped

2 sprigs of thyme (reserving some to serve)

1 can Black IPA Beer (you can use any dark beer)

1/2 cup roughly chopped parsley

Crusty bread, to serve

PUTTING IT ALL TOGETHER:

Clean mussels, scrub and de-beard. Set aside until needed. Heat a large deep pot, pan or wok (with a lid) over medium heat.  Add one tablespoon of butter and olive oil, swirl to combine. When butter begins to foam add onion, thyme and chili. Sauté until soft and translucent stirring often to avoid browning. Increase the heat and add mussels stirring well to coat. Pour over beer.

Cover and cook for 4 to 5 mins, shaking every now and then to rotate the mussels.

Add in remaining butter and sprinkle with parsley.

Serve mussels in a large bowl to share, garnish with parsley and small sprigs of thyme and serve with crusty bread. Enjoy. 

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