Serves 2

12 Melbourne Bitter longneck crispy boys

1kg fresh mussels 

A handful of fresh coriander leaves 

1 long red chilli, sliced

Sea salt flakes 

For the eggplant jam; 

1 large eggplant, peeled & diced

1 red onion, peeled & sliced julienne

3 clove garlic, peeled, chopped

1 long red chilli, de-seeded & sliced julienne

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

3-4 tablespoons sugar (brown sugar if you have it, otherwise regular sugar is fine)

Juice of 1 lemon

Handful chopped fresh coriander

Handful chopped fresh mint leaves

75ml vegetable oil

Salt & pepper

Method; 

1. Heat the oil in a frying pan till smoking hot. Add the eggplant and fry until golden brown. Remove from the pan and drain on a paper towel.

2. Add a little more oil to the pan along with the onion, garlic & chillies and sauté for another 10 minutes. 

3. Next, add the smoked paprika, ground coriander & cumin and sauté for a further 5 mins. Next, add the sugar, stir thoroughly and cook for 5 minutes

4. Remove from the heat and add the lemon juice. Once cooled, mix through the chopped coriander and mint.

To cook;

1. Clean and rinse the mussels discarding any broken shells. 

2. Heat a large saucepan until very hot. Add a little vegetable oil and add the mussels. Cover with a lid and cook for 3-4 minutes or until the mussels have opened. 

3. Next, add four large tablespoons of the eggplant jam and stir through the mussels. 

4. Next, stir in half a bottle of beer, season with a bit of salt, cover with the lid, and cook for about 3-5 minutes or until all the mussels are opened. Mix through

To serve; 

Divide between bowls discarding any that haven’t opened, and pour the sauce over the top of the mussels. Sprinkle over with fresh coriander and more red chilli, and serve with the remaining 11 bottles of beer.