Mussels In Cream, Beer And Chili Sauce

• 4 1/2 pounds mussels frozen
• 1 tablespoon chili oil
• 2 shallots peeled and chopped
• 1 chili pepper deseeded and finely chopped
• 1 cup beer
• 2/3 cup cream haevy
• 1 tablespoon cornstarch mixed with 2 tbsp water to make a paste
• mint chopped, 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, chili oil, shallots, chili pepper, beer, cream haevy, cornstarch, mint

Taken from www.yummly.com/recipe/Mussels-in-Cream_-Beer-and-Chili-Sauce-1411125 (may not work)