Bayards Cove Inn
30 Jun 2021
A quintessentially Devonshire dish, this recipe celebrates produce from the sea, the farm, the orchard and the dairy, The wonderful combination of textures creates a real treat to cook and eat.
- 1.2 kg mussels
- 120 g cooking chorizo
- 300 ml heron valley cider
- bouquet garni of bay leaf, parsley and thyme
- 2 banana shallots
- 2 garlic cloves
- 2 celery sticks
- table spoon of capers
- 150 g clotted cream
- hand full of chervil or parsley
- sea salt and black cracked pepper
- Prepare the mussels by cleaning them under cold water.
- Debeard the mussels by pulling the membrane or ‘beard’ down towards the hinged end of the shell until it comes off.
- Of any muscles are open, tap them on a hard surface, Living ones should close back up so discard any that stay open.
- Add the mussels to a large lidded saucepan.
- Add cider, cover and steam on a medium heat until all the shells open, then remove from the pan.
- Strain the liquid and set this aside along with the mussels.
- Put the pan back on a media to high heat, add the chorizo and cook until browned and crispy.
- Add the shallots , celery , garlic , capers and bouquet garni, cook until soft.
- Pour the reserved cider stock over the chorizo and vegetables and cook until reduced by half.
- At this point stir in the clotted cream and chervil or parsley,return the mussels to the pan and bring everything to the boil, season with salt and pepper.
- Finish the dish with salt, black pepper and finely chopped chevril. Ladle into bowls and serve with chunky slices of warm sourdough or other good bread.
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