Mussels In Cream, Beer And Chili Sauce

• 2 kg mussels
• 1 tbsp chilli oil
• 2 None shallots, peeled and chopped
• 1 None chilli, deseeded and finely chopped
• 250 ml beer
• 150 ml double cream
• 1 tbsp cornflour, mixed with 2 tbsp water to create a paste
• None None chopped mint, to garnish

1. Discard any open mussels. Heat the chili oil in a large, lidded saucepan, add the shallots and cook for 3-5 mins. Add the mussels, chili pepper and beer, cover, and cook for 8 more mins until the mussels open. Discard any mussels that don't open. Drain the mussels, reserving the liquid.
2. Add the reserved liquid to a pan with the cream and bring to a boil. Add the cornstarch paste and simmer for 1 min or until the sauce has thickened. Season to taste with freshly ground black pepper. Pour onto the mussels and garnish with chopped mint.

mussels, chilli oil, shallots, chilli, beer, cream, cornflour, mint

Taken from recipes-plus.com/api/v2.0/recipes/17919 (may not work)