Cornwall Good Seafood Guide logo

Mussels on a bed of sea vegetables

mussels helford ferryboat
Image | Ferryboat Inn © Copyright | Ferryboat Inn

Recipe by

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
 

Method

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.
 

Mussels

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.

Similar Recipes

View all recipes

Cornwall Good Seafood Guide is underpinned by the Marine Conservation Society (MCS) Good Fish Guide. The first UK consumer guide to sustainable seafood. For more information visit www.fishonline.org

Website by Dewsign. Dewsign pro bono client