A firm favourite from our menu, this dish is perfect whether enjoyed in our garden overlooking the sea, or recreated at home for your friends and family…
Ingredients
Serves two.
- 1kg mussels
- 1 leek, finely sliced and washed
- Wild garlic (6 leaves approx.) washed and roughly chopped
- 300ml cider
- 150ml double cream
- 2 cloves of garlic, diced
- 50g butter
Method
- Debeard the mussels – remove the beards from the openings of the mussels and any barnacles. If the mussel is open, give it a gentle tap, and if it doesn’t close, discard it.
- Heat a pan, add a drizzle of olive oil and sauté the leeks until they’ve started to colour
- Add the mussels, and once the pan is nice and hot, add the cider, then cover with a lid and allow to cook for 3-5 minutes.
- Once all the mussels are open, remove the lid and add the cream and butter to create a light sauce.
- Once the sauce has come to a light boil, remove the pan from the heat and discard any mussels which haven’t opened.
- Ladle into a bowl and sprinkle the wild garlic on top to serve
Image credit: Purecreations Photography.
