Mussels in Burrow Hill cider

Serves:: 4
Prep Time:: 10 mins
Cook Time:: 6 mins

You can serve mussels in many ways simply like this with cider or white wine or occasionally I give them a little Asian twist by adding ginger, chilli, rice wine and coriander which really tastes great if your an Asian food lover.

This dish uses par-cel which I grow in my garden, its a mix between parsley and celery and work really well with the Lye Bay mussels.

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Ingredients

1.5kg mussels, washed and beards removed if necessary
4 medium shallots, peeled, halved and finely chopped
350ml dry Burrow Hill cider
Sea salt and freshly ground white pepper
2tbs chopped par-cel

Method

Put the shallots in a large pan with the cider and simmer for 1-2 minutes.

Then add the mussels and par-cel, season and cook on a high heat for a couple minutes on a high heat with a lid on shaking the pan or stirring until all of the mussels are open.

Serve immediately in serving bowls.

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Lyme Bay Mussels

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Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.

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