Mussels in Scrumpy (2-4)

A recipe from ” West Country Kitchen” by Frances Bissell 1996

Mussels in Scrumpy (2-4)
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Mussels in Scrumpy (2-4)
Print Recipe
  1. Clean the mussels thoroghly and discard any which do not close tightly when lightly tapped.
  2. Put the vegetables into a heavy lidded flameproof casserole with the scrumpy and pepper. Bring to the boil then cover and simmer for a few minutes until the vegetables are tender.
  3. Open the casserole and add the mussels, stirring once or twice. Put the lid back on and steam for 5 minutes until opened.
  4. Serve from the casserole with bread to mop up the juices. A dollop of clotted cream can be added to enrich the sauce.
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