Another recipe for mussels using Cornish Clotted Cream from Emily Scott’s ” Sea & Shore”.
Ingredients
- 1 kg fresh live mussels
- 50 g unsalted butter
- 1 medium shallot peeled and finely chopped
- 1 medium leek washed and finely sliced
- 2 garlic cloves finely sliced
- 300 ml cider
- 4 tbsps clotted cream
- 3 tbss chopped flat leaf parsley
- sea salt and black pepper
Servings:
Instructions
- Wash the mussels and discard any that have broken or cracked shells or open ones that don't close when tapped on a hard surface.
- Melt the butter in a very large pan with a lid over a medium heat. Add the shallot, leek and garlic and cook for 5 minutes. Pour in the cider, bring to the boil and add the mussels.
- Cover and cook for 5-7 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that are still closed after cooking.
- Remove the mussels with a slotted spoon and divide among 6 warmed deep bowls. Return the pan to the heat and bring back the liquid to the boil.
- Bubble for 2-3 minutes to reduce then stir in the cream and parsley. Season then pour over the mussels.
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