Mussels with ale and mustard
A really flavourful way to savour mussels. The original recipe specifies Highlander beer from the excellent Fyne Ales microbrewery, just along the loch from the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at discoverseafood.uk.
Cooking tools:
- Kitchen scale
- Microplane
- Pepper mill
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 2kg fresh mussels, scraped and cleaned
- 2 shallots peeled and finely chopped
- 1 clove garlic peeled and chopped
- 150ml Highlander ale (or any dark ale)
- 1 fresh or dried bay leaf
- Sprig of oregano
- 175ml double cream
- 30g Arran mustard (or any grainy mustard)
- ½ lime juice and zest
- Small handful of flat leaf parsley chopped
- Freshly ground black pepper to taste
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