Mussels with ale and fennel

Louise Treseder shares her recipes for mussels with ale and fennel
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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

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Food July August
  • You will need
  • Method
  • 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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Indy Coffee Box

'Match this dish with a hoppy beer such as Driftwood Spars Brewery’s Bawden Rocks, the hops will cut through the richness of the cream. If you prefer wine, you can't go wrong with a good glass of prosecco,' says Louise

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