Mussels Two Ways
Asian Style or with Creamy Cider
Mussels Two Ways
Mussels are a fresh and tasty seafood choice, with wide availability across the country. We’ve chosen two different but delicious flavours to give everyone a taste of a classic dish.
Serves 4
Prep time 15 Minutes
Difficulty 1/5
Ingredients
For Asian Style
- 2kg fresh mussels, (clean, de-bearded)
- 50g butter
- 1 pint of fish stock
- 2 large onions, finely chopped
- 3 gloves of garlic, finely chopped
- Handful of chopped coriander
- 2/4 coriander stalks, finely chopped
- 1 tin of coconut milk
- 1 tsp. of green Thai curry paste
- 2 stalks lemongrass & 2/3 lime leaves
For Creamy Cider
- 2kg fresh mussels (clean, de-bearded)
- 1 tbsp. rapeseed oil
- 100g streaky bacon, diced
- 1 white onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 sprigs fresh thyme
- 300ml dry cider
- 4 tbsp. crème fraiche
- 1 tbsp. wholegrain mustard
- 1 handful flat leaf parsley, chopped
Method
Prepare the Mussels
- Remove any barnacles and pull away the beard from the mussels.
- Discard any damaged or open mussels.
For Asian Style
- Melt the butter in a large pan with a lid.
- Add the garlic, lemongrass and chopped coriander stalks.
- Add coconut milk and Thai curry paste mix well and bring to the boil.
- Add the cleaned mussels.
- Put lid on and turn up heat to steam mussels for five minutes.
- Serve mussels into bowls.
- Discard any un-opened mussels.
- Add chopped coriander to sauce.
- Pour over sauce and serve.
For Creamy Cider
- In a large saucepan heat the oil and add the onion, garlic and bacon. Cook on a medium heat for 5 minutes until the onions soften.
- Add the sprigs of thyme and cider and bring to the boil.
- Then add the mussels and cover with a lid. Cook for 4 minutes and remove the thyme.
- Add the crème fraiche and mustard and simmer for 1 minute.
- Serve into bowls and sprinkle with chopped parsley.
- Accompany with hot crusty bread.