Here’s something to kick start your week…a delicious, yet simple recipe from the heart of Herefordshire created by Head Chef Callum of Verzon House Hotel & Restaurant.
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3x Shallots (Diced) (160Kg)
3x Clove Garlic (10Kg)
12x Large Sage leaves
50ml Double Cream
½ Lemon (Juice)
& of course 120ml Willy’s cider
Heat your pan with a splash of oil
Add the diced shallots and garlic gloves to brown (approx 1 min)
Next add the mussels and the key ingredient Willy’s Cider and cover for a further 2 minutes
Finally add in the cream, salt, lemon and sage and cover once again for the final 2 mins
We recommend serving in a bowl so you can enjoy soaking up the creamy cider with some warm fresh bread, it would be hard to resist finishing off that a Chilly Willy’s too.