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    Nutrition Info . . .


    Ingredients Jump to Instructions ↓

    1. 1 kg live mussels

    2. 1/2 fennel , sliced

    3. 1 tbsp olive oil , plus extra for drizzling

    4. 1/3 of a pineapples , skin and core removed, cut into chunks

    5. 6 bay leaves , bruised slightly

    6. bottles beer

    7. 1/3 red chillies , finely chopped

    Instructions Jump to Ingredients ↑

    1. Heat a barbecue.

    2. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Set aside.

    3. Rub the fennel with olive oil and cook whole on the barbecue for 5-8 minutes, or until cooked through. Remove and set aside.

    4. Place an upturned (clean) metal bin lid on top of the barbecue to heat up.

    5. Once the bin lid is hot, add the mussels to the upturned lid along with the pineapple and bay leaves. Cover with a pan lid and allow to steam. Once the mussels begin to open and the steam has softened the pineapple, add a few glugs from the bottle of beer and allow the liquid to evaporate slightly (reserve the remainder of the beer for another recipe or to drink!).

    6. Continue to cook for 5 more minutes. The mussels are cooked when they've opened up - be sure to discard any that don't open.

    7. Once the mussels are cooked, remove from the heat, chop the fennel and add to the bin lid. Sprinkle with the chopped chilli and a drizzle of olive oil.

    8. Season, to taste, with salt and pepper and serve at once.


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