This is a simple dish that is easy to prepare for a group of hungry friends and using Guinness® Golden Ale to steam the mussels makes a delicious sauce when combined with the curry paste and coconut milk. Don’t forget the spoons so everyone can enjoy the sauce.
Heat a little oil in a wok or large saucepan until smoking hot. Add the curry paste and cook for a few minutes to release all the aromatics and flavour. Pour the bottle of beer into the wok and bring to a boil. Add the mussels, stir and cover with a lid. After a few minutes check the mussels – they should have all opened, discard any that have not. Add the coconut milk, stir and bring back to the boil. Remove from the heat and toss through the coriander and spring onions. Garnish with fried shallots and serve in the wok in the middle of the table with fresh limes and side bowls for the discarded shells.