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Bayards Cove Inn Mussels in Heron Valley Cider, Chorizo and Clotted Cream

Posted by
Bayards Cove Inn
Posted on
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.

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Makes4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1.20 kg mussels
 120 g cooking chorizodiced
 300 ml heron valley cider
 bouquet garni of bay leaf, parsley and thyme
 2 banana shallotssliced thinly
 2 garlic clovessliced thinly
 2 celery sticksdiced
 table spoon of capers
 150 g clotted cream
 hand full of chervil or parsleycoarsely chopped
 sea salt and black cracked pepper
1

Prepare the mussels by cleaning them under cold water.

2

Debeard the mussels by pulling the membrane or ‘beard’ down towards the hinged end of the shell until it comes off.

3

Of any muscles are open, tap them on a hard surface, Living ones should close back up so discard any that stay open.

4

Add the mussels to a large lidded saucepan.

5

Add cider, cover and steam on a medium heat until all the shells open, then remove from the pan.

6

Strain the liquid and set this aside along with the mussels.

7

Put the pan back on a media to high heat, add the chorizo and cook until browned and crispy.

8

Add the shallots , celery , garlic , capers and bouquet garni, cook until soft.

9

Pour the reserved cider stock over the chorizo and vegetables and cook until reduced by half.

10

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.

To serve
11

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.

Ingredients

 1.20 kg mussels
 120 g cooking chorizodiced
 300 ml heron valley cider
 bouquet garni of bay leaf, parsley and thyme
 2 banana shallotssliced thinly
 2 garlic clovessliced thinly
 2 celery sticksdiced
 table spoon of capers
 150 g clotted cream
 hand full of chervil or parsleycoarsely chopped
 sea salt and black cracked pepper

Directions

1

Prepare the mussels by cleaning them under cold water.

2

Debeard the mussels by pulling the membrane or ‘beard’ down towards the hinged end of the shell until it comes off.

3

Of any muscles are open, tap them on a hard surface, Living ones should close back up so discard any that stay open.

4

Add the mussels to a large lidded saucepan.

5

Add cider, cover and steam on a medium heat until all the shells open, then remove from the pan.

6

Strain the liquid and set this aside along with the mussels.

7

Put the pan back on a media to high heat, add the chorizo and cook until browned and crispy.

8

Add the shallots , celery , garlic , capers and bouquet garni, cook until soft.

9

Pour the reserved cider stock over the chorizo and vegetables and cook until reduced by half.

10

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.

To serve
11

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.

Bayards Cove Inn Mussels in Heron Valley Cider, Chorizo and Clotted Cream
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