MUSSELS are now in peak season and can provide the base of a hearty meal.
Richard Allsopp, the head chef of Frederick’s Restaurant at the Bournemouth Carlton Hallmark Hotel, shares two of his recipes
"We are now in the peak season for enjoying fresh mussels, which lasts from September to April.
"When buying mussels, we advise you select those with tightly closed shells, avoiding any that are broken."
MUSSELS WITH TANDOORI CRUMB, CORIANDER, LIME AND GARLIC BUTTER
INGREDIENTS
300g cooked and half shelled mussels (steamed with white wine, garlic and shallots)
25g fresh bread crumb
1tsp tandoori paste
5g chopped coriander
5g garlic puree
25g melted butter
Lime juice
METHOD:
After half shelling the mussels arrange mussels side up on a large plate. Start in the middle and secure the first mussel with some wet bread to the plate then place remainder of mussels on plate starting from middle out.
Mix half coriander, tandoori paste, half garlic and the bread crumbs in a blender and blend.
Sprinkle mixture over mussels and place under moderate grill. Melt butter with remaining ingredients.
When bread crumb crust are golden brown remove from grill, drizzle over with melted butter, garnish with large sprig of coriander and wedge of lime, serve.
STEAMED MUSSELS WITH CIDER AND MUSTARD
INGREDIENTS
500g fresh mussels
25g shallots
5g garlic purée
5g parsley
10ml wholegrain mustard
50g bacon – rindless, smoked
50g Granny Smith apples
Artisan sourdough bread
125ml dry cider
METHOD:
Lightly fry bacon, shallots and garlic. Add mustard, mussels and diced apple. Turn
heat up and add cider. Cover and steam until mussels have opened.
Be careful not to overcook. Add chopped parsley and serve in bowl with thick slice of artisan bread.
COOKING SUGGESTIONS
• Keep the cooking process simple. Good quality, soft, plump mussels can easily be overcooked by excessive heat.
• Steaming in liquor most popular, on their own or part of a shellfish bake.
• Grill with herb bread crumb and garlic butter.
• Make into light fragrant soups.
HOW TO PREPARE
Clean and de-beard mussels, remove any barnacles by scraping with a knife, discard any dead mussels which will not close when prompted.
To prepare, you must clean and de-beard mussels under cold water before also removing any barnacles by scraping the shells with a knife. You can then identify and discard any dead mussels which will not close when prompted. When cooking your mussels keep the process as simple as possible.
Good quality, plump and juicy mussels can easily be overcooked through excessive heat or from cooking for too long and this will result in tougher flesh.
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