Method:

1. Heat a heavy-based saucepan over medium high heat. Add the butter, and when it begins to foam add the garlic and chopped spring onion and cook over a high heat, stirring to prevent burning for about 2 minutes
2. Add the mussels and stir well.
3. Add the tomatoes, a good slug of beer and the chillies. Stir, then cover, and keep the heat high, give the saucepan a shake to move and open the mussels as they cook.
4. When the majority of mussels have opened, spoon them out into a large bowl to serve.
5. Bring the sauce to the boil and season with pepper and perhaps a little salt. Pour the sauce over the mussels and garnish with the spring onion tops and coriander.

Our friends at Wine Selectors suggest pairing this dish with a Robert Oatley Signature Series Great Southern Riesling 2017 or Wignalls Cabernet Merlot 2018