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.
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