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Recipe | Steamed Brixham Mussels

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    Recipe | Steamed Brixham Mussels

    with West Country Cider, Spring Onions and Cream

    Fresh farmed Brixham mussels are in season until early spring, so now is a great chance to enjoy this local, completely sustainable, taste of the sea. Quick and easy to prepare, this recipe works as both a comforting bowl on a cold night, or paired with a chilled glass of wine for an early spring time  al fresco lunch.

    What you need…

    Live Mussels

    Knob of butter

    Hand full of parsley

    Sprig of time

    Bottles of Cider – any you like but West is best!

    Garlic to taste (crushed)

    Tub of Cream

    How to…

    Wash and remove the beards from the mussels, making sure to remove any grit and sand. If any of the Mussels are open, tap them on the kitchen work top and see if they close. If they don’t close discard them.

    • Melt the butter in a large pan, or wok if you prefer, add the crushed garlic and spring onions and sauté for about a minute
    • Add your cider – A local Devon cider is good, but choose to taste
    • Add fresh herbs, we like a bit of thyme and parsley
    • Pour in the cream, stir and cover for a few minutes or until the shells have opened.
    • Ladle into some large bowls, serve with chunky bread and enjoy!
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