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.

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

Prepare the Mussels
• Remove any barnacles and pull away the beard from the mussels.
• Discard any damaged or open mussels. For Asian Style
1 Melt the butter in a large pan with a lid.
2 Add the garlic, lemongrass and chopped coriander stalks.
3 Add coconut milk and Thai curry paste mix well and bring to the boil.
4 Add the cleaned mussels.
5 Put the lid on and turn up heat to steam mussels for five minutes.
6 Serve mussels into bowls.
7 Discard any un-opened mussels.
8 Add chopped coriander to sauce.
9 Pour over sauce and serve.
For Creamy Cider
1 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.
2 Add the sprigs of thyme and cider and bring to the boil.
3 Then add the mussels and cover with a lid. Cook for 4 minutes and remove the thyme.
4 Add the crème fraiche and mustard and simmer for 1 minute.
5 Serve into bowls and sprinkle with chopped parsley.
6 Accompany with hot crusty bread.