Mussels with Beer & Coriander

Guyrope Gourmet Musselsserves: 4

This is a recipe given to me by my pal Glyn. I was dining at Fish! In Borough Market in London a couple of years back, and via the waiter, I asked if the chef would be so kind as to knock me up some mussels using the following recipe. He did. He also came out to our table and informed me that the recipe was so good he’d like to put it on the menu! By all means, said I. I don’t think I paid for the wine that night.

1kg Fresh Mussels
1 Bunch of fresh coriander
1 small red onion
2 tbsp Olive oil
1 tin of chopped tomatoes
1 small ‘stubby’ of lager (33cl)
Milled black pepper & flaked sea salt.


I find that this works well in a wok, over the washing machine drum. Failing that, any large stockpot will do! Mussels should be easy to find if you’re camping in Scotland, or near the coast.

  1. Scrape, wash and de-beard the mussels, discarding any that are open as well as any that don’t close when tapped with a knife (as the mussel is already dead).
  2. Finely chop the onion and soften in olive oil over a moderate heat.
  3. Add the washed mussels and the chopped tomatoes and give it a stir.
  4. Add the seasoning and pour in the beer.
  5. Place a lid on the pot and let it simmer for three or four minutes (depending on how well cooked you like the mussels).
  6. Meanwhile, chop a good handful of fresh coriander.
  7. Remove from heat and add the coriander.
  8. Let stand for a minute (discard any mussels that did not open) and serve with chunks of crusty white bread