RECIPE
Tom Kerridge
SERVES 2
INGREDIENTS :
• 1kg Scottish mussels , cleaned and debearded
• 300ml Scottish beer
• 1 tbsp olive oil
• 50g butter
• 1 leek , halved lengthways and sliced
• 2 cloves garlic , finely chopped
• 2 celery sticks , finely diced
• ¼ head fennel , finely diced
• 1 tsp mild curry powder
• 200ml double cream
• 3 tbsp crème fraîche
• 1 tbsp chopped parsley ( to finish )
FOR THE PARSLEY OIL :
• 50g parsley leaves , picked
• 100ml neutral-flavoured oil
• Toasted brown sourdough , to serve
Winter Spiced Mussels Cooked in Beer
1 Place a large saucepan over high heat . Add the cleaned mussels to the hot pan , pour in the beer , cover with a lid , and steam over medium-high heat for 6-8 minutes , or until all the mussels have opened . Discard any mussels that remain closed . 2 While the mussels are cooking , prepare the parsley oil . Boil water in a kettle and pour it into a saucepan over high heat . Blanch the parsley leaves in the boiling water for 30 seconds to 1 minute , then drain and refresh in cold water . Drain again , squeezing out any excess water . Blend the parsley with the oil and a pinch of salt in a small food processor or blender until smooth . Strain the mixture through a muslin-lined sieve and set aside . 3 Once the mussels are cooked , drain them through a muslin-lined colander , reserving the cooking liquor . Set the mussels aside and discard any unopened ones . 4 Heat the butter in the same pan over medium heat . Once melted , add the sliced leek and cook until softened . Add the garlic , celery , and fennel , and cook for another 2-3 minutes . Sprinkle in the curry powder and stir well for 1-2 minutes to release the flavours . 5 Pour the reserved cooking liquor back into the pan with the vegetables and cook until the liquid reduces by half . Add the double cream and cook for another 5 minutes , or until the sauce thickens slightly . Stir in the crème fraîche . 6 Return the mussels to the pan , stirring to coat them well in the sauce . Cook for a few minutes until the mussels are warmed through . 7 Serve the mussels in shallow bowls with toasted brown sourdough on the side for dipping . Drizzle the parsley oil over the mussels , sprinkle with chopped parsley , and enjoy .
AS SEEN ON
Big Kitchen
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