Cornish Mussels in Doom Bar

Image | Mike Searle © Copyright | Mike Searle

Recipe by

St. Enodoc Hotel

The St Enodoc Hotel. Brasserie & Fine Dining.

Chef

Guy Owen

Website

https://enodoc-hotel.co.uk/

Ingredients

Cooking time 15 mins

Serves one

500g cleaned purified Cornish mussels

2 banana shallots, minced

4 cloves of garlic minced

3 sprigs of thyme

Tablespoon of Dijon mustard

Handful of flat leafed parsley, chopped

1 bottle of Sharps Doom Bar

50ml double cream

25g butter

Method

This recipe, using sustainable farmed mussels, is based on a classic marinière but without double cream and using Doom bar, Cornish real ale. This recipe is extremely quick and easy and can be cooked on the beach in minutes. Cornish mussels are farmed in estuaries and bays and are among the most sustainable seafood available. Mussels feed on plankton and produce very little waste so are far better for the environment than farmed fin fish such as salmon.

Place a large pan on the stove or BBQ and heat until very hot.
Add the mussels, followed by the shallots, garlic, thyme sprigs, beer, butter and the Dijon mustard.
Stir well with a large spoon being careful of the steam to not burn yourself.
Cover with a tight lid, or tin foil.
Cook on a high heat for around 3 -4 minutes, just until the mussels are starting to open.
Remove the lid, add the cream and cook for a further minute.
Serve in a bowl, and garnish with the chopped parsley and thyme.
Serve with a wedge of crusty bread and a glass of Doom bar or some home-made lemonade.

Mussels

Hand Collection

Cornwall

Wild mussels can be hand collected in many areas of Cornwall. It is very important that they are commercially purified before being eaten.

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. Rating is provided using the MCS aquaculture ratings methodology.

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