Mussels on a bed of sea vegetables

Recipe by: Robert Bunny

mussels helford ferryboat

Image | Ferryboat Inn

Cut the lemon in half and place flesh side own in dry frying pan. Heat over a medium heat for 5 minutes till the juice begins to leak out and the lemon is soft. 
Remove from heat and allow to cool.
 
Place the butter, chopped garlic & tarragon into a mixing bowl, squeeze the lemon into the bowl and ensure you get all of the juice from the pan. Combine all ingredients.
 
Place the butter mix in a large saucepan, add the mussels and place on a medium heat. Put the lid on the saucepan and after a couple of minutes remove the lid and loosen the mussels to check that they have all opened. Add the sea vegetables and brown shrimp and gently stir through the mussels. Discard any mussels that have not opened.
 
Serve in a large bowl plate with a wedge of crusty bread.
 
The Ferryboat Inn

The Ferryboat Inn

 
 

Chef Robert Bunny

Website

www.thewrightbrothers.co.uk

Ingredients

1kg mussels, bearded and cleaned
1 lemon
5g tarragon, chopped
3 cloves of garlic, finely chopped
80g of peeled brown shrimp
60g butter, softened
100ml white wine
A hand full of mixed sea vegetables such as sea jellybean, sea cabbage and rock samphire
 
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Hand Collection

Cornwall

Hand collecting mussels is more risky than buying them from a reputable shellfish processor. Hand collecting is not well regulated and there is a risk that in some areas stocks may become over exploited.

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Farmed

Cornwall

Farmed mussels are the best choice as the method of farming is environmentally friendly and creates habitat that benefits other species. Farmed mussels are purified before sale and are a very high quality local product.

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