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Mussels with ale and fennel

Louise Treseder shares her recipes for mussels with ale and fennel
Mussels with fennel and beer

Inspired by landlady Louise Treseder’s beer travels in Brussels, this ale infused mussel dish is a firm favourite at The Driftwood Spars in St Agnes

www.driftwoodspars.co.uk

Serves    2
  • Fennel 1 head, thinly sliced
  • Spanish onion 1 large, thinly sliced
  • Fresh Cornish mussels 2 kilos
  • Low hop beer, we use Booskor or Forest Blonde from the Driftwood Spars Brewery, ¼ pint
  • Butter 50g
  • Double cream ½ pint
  • Lemon to garnish
  • Parsley to garnish
  • Crusty bread to serve
  1. Clean and de-beard the mussels, keeping them fresh in cold water.
  2. On a medium heat, melt the butter in a pan. Add the fennel and onion and cook until soft.
  3. Add the ale and mussels, cover with a lid and steam until the mussels open.
  4. Add the cream, season, and heat until warm through.
  5. Remove from heat and serve with crusty bread, a lemon wedge and parsley to garnish.

You will need

  • Fennel 1 head, thinly sliced
  • Spanish onion 1 large, thinly sliced
  • Fresh Cornish mussels 2 kilos
  • Low hop beer, we use Booskor or Forest Blonde from the Driftwood Spars Brewery, ¼ pint
  • Butter 50g
  • Double cream ½ pint
  • Lemon to garnish
  • Parsley to garnish
  • Crusty bread to serve

Method

  1. Clean and de-beard the mussels, keeping them fresh in cold water.
  2. On a medium heat, melt the butter in a pan. Add the fennel and onion and cook until soft.
  3. Add the ale and mussels, cover with a lid and steam until the mussels open.
  4. Add the cream, season, and heat until warm through.
  5. Remove from heat and serve with crusty bread, a lemon wedge and parsley to garnish.
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  • Fennel 1 head, thinly sliced
  • Spanish onion 1 large, thinly sliced
  • Fresh Cornish mussels 2 kilos
  • Low hop beer, we use Booskor or Forest Blonde from the Driftwood Spars Brewery, ¼ pint
  • Butter 50g
  • Double cream ½ pint
  • Lemon to garnish
  • Parsley to garnish
  • Crusty bread to serve
  1. Clean and de-beard the mussels, keeping them fresh in cold water.
  2. On a medium heat, melt the butter in a pan. Add the fennel and onion and cook until soft.
  3. Add the ale and mussels, cover with a lid and steam until the mussels open.
  4. Add the cream, season, and heat until warm through.
  5. Remove from heat and serve with crusty bread, a lemon wedge and parsley to garnish.