Our Recipes
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- » Mussels with garlic and cider sauce
- » Provencal mussels
- » Crunchy - topped haddock
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- » Hake with cider
- » Roast hake with Remoulade
- » Rolled sole with garlic and chive cream
- » Lemon sole with cucumber
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- » Open crab sandwich
- » Thai green prawn curry
Mussels with garlic and cider sauce
Ingredients:
- 1.3kg / 3lb mussels
- 3oz butter
- 1 large clove of garlic, finely chopped
- 1 bouquet of garni
- 6tbsp dry cider or white wine
- Handful of chopped fresh flat leaf parsley to finish
Method:
Scrub the mussels clean under cold tap, scraping off beards and any barnacles with a sharp knife
Melt 50g of butter in a large pan and sizzle the garlic for 1-2mins. Tip in the mussels, bouquet of garni and the cider or wine. Cover the pan and cook on high heat for 4mins shaking the pan occasionally until all the mussels have opened.
Remove the mussels from the pan with a slotted spoon and divide between two deep bowls. Discard bouquet of garni and pick out any mussels that have not opened
Add the remaining butter to the juices in the pan and boil to reduce slightly. Then stir in the parsley and pour over the mussels
Time 30mins. Serves 2
Rule of thumb:
discard any mussels that are not opened or that do not close when tapped sharply on the work surface.