Mussels with ale and fennel
Louise Treseder shares her recipes for mussels with ale and fennel
- Added on September 8, 2016
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Serves 2
Supported by
- 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.
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
'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
Supported by
Supported by
Supported by
Supported by
More Mains recipes
Supported by
Supported by
