Paul's [recipe] Corner

From Ep 4 Food Trail Tasmania

1 kilo mussels
1 red chili finely chopped
1 clove of garlic finely chopped
Olive oil
Butter
1 leek washed and finely sliced
1 baby fennel finely sliced
1 can of chopped tomatoes
1 bottle of stout
Parsley to garnish

Wash and de-beard the mussels if need be. Heat a small amount of oil and butter in large pot and gently fry some of the garlic and chili. Throw the cleaned mussels into the pot turn up the heat and add a generous splash of the stout. Cover with a lid and cook until mussels open giving the pan a shake every now and then. Once all the mussels have opened tip them into a colander and strain the juice into a bowl and reserve.

Add some more oil and butter to the pot and gently fry a little more garlic and chili adding in also the fennel and the leeks. Cook until translucent and then add the tomatoes, the stock from the mussels and a little more beer. Simmer for a few minutes to combine all the flavours and check for seasoning. Return the mussels to the pot to warm through and then serve in big bowls garnished with chopped parsley and some warm crusty bread.