Sent in by Michael, email

1 kg NZ green lip mussels
30 g each sliced red capsicum, leek and fennel
1 teaspoon each sliced ginger and hot red chili
2 bay leaves
200 ml beer (pale ale or European-style lager for preference)
1/2 to 1 teaspoon sugar (depending on beer bitterness)
teaspoon each turmeric and ground cumin
pinch of salt
chopped fresh coriander or flat parsley (optional)

Gently fry capsicum, leek and fennel until soft. Add ginger, chili, turmeric and cumin. Fry for a minute or two then add beer, sugar, salt and bay leaves. Bring to boil then add cleaned whole mussels and cover pan tightly. Turn heat to low and simmer 7-10 minutes, shaking pan two or three times to toss mussels over.

Place mussels in a large serving bowl and pour vegetables and sauce over them. Sprinkle with coriander or parsley. Serve as a main course with rice and a suitable vegetable or as a first course on its own.