Directions for mussels with spelt beer and crème fraîche
In a thin-based saucepan, bring the spelt beer (or wheat beer) to the boil. As soon as the beer comes to the boil, add the mussels.
Toss the mussels three times (approximately 2 minutes each time) until all the mussels have opened. Remove the mussels with a slotted spoon and place in a covered dish.
Add the shallots and fresh red chilli to the cooking liquid with beer and reduce by two-thirds. Add the crème fraîche and boil again until reduced by half. If the mussels are extremely fresh and still contain a lot of seawater, the liquid might need to be thickened with a liaison, as it might become too salty during the reduction process. When using a liaison, be careful when heating so as not to scramble the egg yolks. When the sauce is thick enough, add the parsley and then the mussels. Heat through briefly, toss the mussels a few more times and serve!