Coriander and beer mussels

Method

1. Rinse the mussels in cold water, removing the beards. Throw away any that have broken shells or don’t close when tapped.
2. Place the onions in a large, deep pan with 250ml boiling water and bubble over a high heat for 5 minutes, until the water is reduced.
3. Add the oil, chilli, garlic, lemongrass and ginger and stir until the onions turn slightly golden. Add the lager and simmer for 2 minutes.
4. Add the mussels to the pan and cover tightly with a lid. Simmer for 3-5 minutes or until all the mussels have opened, shaking the pan occasionally. Discard any mussels that haven’t opened.
5. Add the coriander and lime juice and serve with some crusty bread and lime wedges to squeeze over.