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.

Mains

Mussels with ale and fennel

Louise Treseder shares her recipes for mussels with ale and fennel

Added on September 8, 2016

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.

Supported by

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

'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