Skip to content
Subscribe
Facebook
X-twitter
Search
Search
Close this search box.
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Mains
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
You may also like
Mains
Butternut squash gnocchi with sage pesto and squash puree
Mains
Turkey casserole with cider and cranberries
Mains
Blue cheese tart
Christmas
,
Mains
Turkey strudel with wild mushrooms and chestnuts
Baking
,
Mains
Langoustine and clotted cream quiche with tarragon and parsley
Mains
Rabbit and ham pie
Mains
Chinese duck breast
Mains
Pan-fried hake with smoky baba ganoush
Mains
Venison haunch with lapsang souchong tea
Christmas
,
Mains
Butter turkey
Mains
Indian goat curry
Barbecue
,
Mains
Chermoula
Christmas
,
Mains
Traditional baked ham
Brunch
,
Mains
Breakfast pasties
Mains
,
Starters
Mussels in cider with leek and bacon sauce
Barbecue
,
Mains
Venison burgers
Christmas
,
Mains
Date and cinnamon spiced gammon
Mains
,
Starters
Smoked mackerel rarebit
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Mains
Rick Stein’s fish and chips
Baking
Cinnamon buns
Baking
Devon cutrounds
Desserts
Lemon and lime posset
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
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.