Country Tails

July 21, 2015

mouthwatering mussels

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. 

Your Shopping List…

1kg Mussels

3x Shallots (Diced) (160Kg)

3x Clove Garlic (10Kg)

12x Large Sage leaves

50ml Double Cream

½ Lemon (Juice)

& of course 120ml Willy’s cider

Method…

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.

Bon Appétit 

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