Sautéed mussels is simple yet effective dish with the pairings of lemon and garlic to bring out the flavours of the shellfish. By using a generous glug of larger, this will give the recipe a spiced, sweet-bitter taste that will impress your guests.
- Heat up the wok with the oil. Peel ½ a lemon and cut it in half. Brown the crushed garlic and lemon peel and turn up the heat.
- Squeeze the lemon over the mussels and add them to the wok. Add the lager, stir, cover and leave to cook for 5 minutes.
- Drain off the resulting juice from the mussels and drizzle it over mussels. Sprinkle Smoked Maldon Salt on top and serve hot, or at room temperature with slices of bread to mop up the sauce.