Apple cider beer butter clams and mussels with fennel, yellow cherry tomatoes and avocados

Apple cider beer glaze is a multipurpose sauce; use it in stews or on meats such as pork for a meal to remember. Avocados are best for this recipe as they give it a creamy texture without being greasy.

Serves 8 Prep time 10 minutes
Cook time 15 minutes

1 tbsp olive oil
150g white onions, diced
40g garlic, sliced
100g fennel, roughly sliced
55g ripe yellow cherry tomatoes, halved
1 ripe avocado, cut to bite-sized pieces
40g orange peel
650g assorted clams and mussels, cleaned
2 cups sweet white wine
1 cup apple cider beer
85g unsalted butter
pinch freshly ground rock salt
pinch freshly ground black peppercorn

• Heat up a big, non-stick pot with olive oil till very hot, then fry onions and garlic till fragrant.
• Add fennel, tomatoes, avocado and orange peel into the pot and fry for another 2 minutes.
• Add clams and mussels into the pot and deglaze with white wine and apple cider beer.
• Cover the pot with a lid until the mixture boils and the shellfish open.
• Add butter, then season with salt and black peppercorn.

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