Atlantic Spirit Gin
28 Apr 2021
This recipe was provided by Atlantic Gin. Inspired by La Mouclade by Alan Davidson.
- 2 kg Fresh Mussels
- 50 g Butter
- 1 tbsp Flour
- 150 ml White wine
- 75 ml Thai Basil Gin
- 2 Cloves of Garlic, crushed
- Salt & Pepper
- Egg Yolk
- 1 Medium Lemon, juice
- 1 tsp Dried Tarragon, heaped
- Wash and debeard the mussels. Not done it before, take a look here: https://www.epicurious.com/expert-advice/how-to-clean-and-debeard-mussels-article
- Discard any mussels that are open.
- Place mussels in a large deep pan over a low flame. Pop on a lid and give it at least 4-5 mins until majority are open. Give a shake regularly.
- When opened, remove them from heat, take the half shells off. Discard any that are still closed.
- Strain mussel juices from the pan. If they are from the supermarket they will be grit free, if fresh from the sea you will need to strain the juice through a clean muslin/tea towel.
- Keep the mussels, each remaining in their half shell, warm in the oven (low heat).
Now for the sauce
- Melt the butter in a pan, stir in flour over a low heat.
- Add garlic, tarragon, wine and some of the mussel liquor, enough to produce a thin sauce. After 5-8 mins add the gin. Allow to simmer for another 5mins or so.
- Season, go easy on the salt if your mussels are fresh. Add the egg yolk to bind the sauce. Add the lemon juice.
- Put the mussels into the sauce, serve with French fries. Bon Appetit!
View all Recipes