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Mussels with fennel and ale

Published on September 8, 2016
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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

Mussels with fennel and beer

Serves 4 as a starter, 2 as a main

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.

Chef’s tip: ‘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.

Also try

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Mussel chowder

Have a good chunk of crusty bread on standby - there's going to be some serious dipping with this seafood chowder recipe