June’s Recipe of the Month comes from Dan Grimshaw, Head Chef at the Kings Arms Hotel. If you are looking for that perfect main course, that’s nice and easy but really scrummy, then this is your dish. Irish sea mussels, shallot and cider broth suits both the Summer and Winter season and is perfect if you are throwing a dinner party and really want to impress your guests.
Irish Sea mussels, shallot and cider broth
1/2kg Irish Sea mussels
2 coves garlic, grated
One sprig rosemary, finely chopped
4 shallots, peeled and quartered
100ml still cider
Cracked black pepper
1 tbsp. olive oil
2 sticks celery, chopped
1 bay leaf
50ml double cream
- Heat a large, non-stick frying pan until its nice and hot, then pour in the olive oil and sauté the shallots and garlic.
- Once the shallots start to colour, add the cider and the mussels and place a lid on the pan. Cook for five minutes, stirring occasionally.
- When all of the mussels have opened (discard the ones that don’t) add the cream, bay leaf, rosemary and a squeeze of lemon juice. Turn down the heat and simmer for two minutes.
- Season with the salt and pepper to taste. Serve with either a nice chunk of rustic bread or some skinny fries.