Garnish with fennel fronds and serve with skinny fries or crusty bread and butter to mop up the juices.
Ingredients:
- 1kg fresh Scottish mussels
- 50g fennel
- 50g shallot
- 50g carrots
- 50g celery
- 1 clove garlic
- 330ml wheat beer (or another craft beer of your choice)
- 100ml double cream
- A small handful of chopped flat-leaf parsley
- Black pepper to season
Serves: 2
Method:
- Prepare Vegetables: Finely slice the carrots, celery, shallot, and fennel. Keep the fennel fronds for garnish later.
- Cook Vegetables: Heat a little oil in a large saucepan over medium heat. Sauté the vegetables for 3-4 minutes until they start to soften.
- Add Garlic: Add the garlic and cook for another 1-2 minutes.
- Add Mussels and Beer: Stir in the mussels, turn the heat to high, and immediately add the beer. Stir well and cover with a lid.
- Steam Mussels: Steam for 3-4 minutes until the mussels have opened. Remove the mussels with a slotted spoon into a large serving bowl, and cover with foil to keep warm.
- Make Sauce: Return the pan to the heat, add the cream, and season with black pepper. Reduce the sauce until it thickens, then remove from heat. Stir in the chopped parsley.
- Serve: Pour the sauce over the mussels, garnish with fennel fronds, and serve with skinny fries or crusty bread and butter.
Enjoy your mussels!