Donegal Mussels

Ingredients:

• 6.5 lb/3 kg
• olive oil
• 3 cloves of garlic, chopped
• 1 tin of plum tomatoes (14 oz)
• 1/2 pint lager (300 ml)
• 2 scallions (spring onions)

Method:

1. Wash mussels in cold water. Use only mussels which are tightly closed.
2. In a large pan, heat some olive oil and saute the garlic in it to soften without browning.
3. Add mussels and cook for 5 minutes (or just until the shells are opening)
4. Add diced tomatoes and cook for another 3 minutes. Add the lager and cook for another 2 minutes or until the broth reaches boiling point
5. Serve in large bowls topped with sliced scallions

ENJOY