A recipe from ” West Country Kitchen” by Frances Bissell 1996
Ingredients
- 2 kg fresh mussels
- 1 small onion peeled & finely chopped
- 2 celery stalks trimmed and finely sliced
- 1 leek trimmed and thinly sliced
- 1 carrot peeled and grated
- 1/2 tsp freshly ground black pepper
- 1/2 pint dry scrumpy
Servings:
Instructions
- Clean the mussels thoroghly and discard any which do not close tightly when lightly tapped.
- 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.
- Open the casserole and add the mussels, stirring once or twice. Put the lid back on and steam for 5 minutes until opened.
- Serve from the casserole with bread to mop up the juices. A dollop of clotted cream can be added to enrich the sauce.
Share this Recipe
Powered byWP Ultimate Recipe