Lager & Lime Mussels (serves 4)

I was having a coffee at the Jolly Roger in Deepdale and read that  Brancaster muscles were soon to be in season… well, from the start of September (or any month with an R in it!) So here’s a dish from our Jon Gay which should get the season off to a good start. Or you could just watch him flexing his own ‘mussels’ - doing all the work below.

 

 

 

 

Lager & Lime Mussels (serves 4)
1kg Mussels
500ml Lager
1 Lime
1 Onion
1 Clove of Garlic
Bunch of Dill
60g Butter
200ml Cream
Crusty Bread to Serve

Method:
Roughly dice half a white onion and sweat down in a large pan. Once the onions are soft, add the cleaned mussels and toss them around the pan – coating the mussels in the onions. Pour in the lager before adding the lime, which has been sliced thinly, into the pan. Continue cooking with a lid, until the mussels are opened. Remove mussels and reduce the cooking liquor by half before adding the cream and finishing with a knob of butter. Pour the sauce over the mussels in a desired serving dish. Serve with crusty bread.

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