Mussels. Fresh & Simple.

Ingredients:

• 500g fresh mussels
• 150ml dry white wine
• 250ml double cream
• Half a bunch of freshly chopped coriander
• Juice of 1 lemon

Jason’s top tip: If you want to be adventurous and sample a West Country taste, swap the 150ml of Dry White Wine for 150ml of Cornish Medium Sweet Cider.

Remember: When purchasing mussels, make sure they’re fresh and the shells a tightly closed avoiding any broken ones. Colour doesn’t indicate quality and you should eat them on the same day you buy them. If you’ve got any questions, always ask the fish monger.

Method:

1. Heat a heavy bottomed pan (without water) until very hot, this will cook the mussels quickly.
2. When it’s hot enough, place the mussels in the pan and stir quickly.
3. Place a lid on the top and leave for between 1 and 2 minutes, then stir again.
4. You’ll see the mussels beginning to open. When this happens, add the white wine or cider and place the lid back on.
5. Cook for a further 1 to 2 minutes then remove the lid.
6. Continue stirring and mix in the double cream to create the beautiful tasting sauce.
7. Once all the mussels have opened, turn off the heat and add the lemon juice and coriander.
8. Finally, serve with lots of the sauce and some warm crusty bread.
9. That’s it – have a taste, Facebook us a photo and enjoy!