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Mussels with ale and fennel
Louise Treseder shares her recipes for mussels with ale and fennel
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
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
Clean and de-beard the mussels, keeping them fresh in cold water.
On a medium heat, melt the butter in a pan. Add the fennel and onion and cook until soft.
Add the ale and mussels, cover with a lid and steam until the mussels open.
Add the cream, season, and heat until warm through.
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
Clean and de-beard the mussels, keeping them fresh in cold water.
On a medium heat, melt the butter in a pan. Add the fennel and onion and cook until soft.
Add the ale and mussels, cover with a lid and steam until the mussels open.
Add the cream, season, and heat until warm through.
Remove from heat and serve with crusty bread, a lemon wedge and parsley to garnish.
Fennel
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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
Clean and de-beard the mussels, keeping them fresh in cold water.
On a medium heat, melt the butter in a pan. Add the fennel and onion and cook until soft.
Add the ale and mussels, cover with a lid and steam until the mussels open.
Add the cream, season, and heat until warm through.
Remove from heat and serve with crusty bread, a lemon wedge and parsley to garnish.