Five fabulous Mussel recipes
Written by The Cormorant Hotel
We've really enjoyed the Fest this weekend, and it's inspired us to take a look at some creative recipes for cooking mussels.
After watching our very own head chef Dane Watkins on stage over the weekend showing off his culinary skills we decided to look at some celebrity chef's recipes and list them here on our blog.
We may even get Dane to head into his kitchen at our restaurant in Golant and rustle up some of them for us to try, and if they're a hit they could even end up on the menu.
1 Moules marinière with cream, garlic and parsley
This recipe has its roots in Cornwall, as it's one Rick Stein has given to the BBC.
The dish is a French classic and is served in restaurants all over the world.
It's a simple one to execute too, as you simply need to prepare the mussels before softening some shallots and garlic in a pan with butter, before adding the mussels and steaming them in the pan. You then simply add the cream and chopped parsley sauce to make a delicious rich sauce and serve in a bowl with warm crusty bread.
2 Ken Hom's steamed mussels
Ken Hom likes to add a taste of the orient to his dishes, and his take on steamed mussels is no different.
He recommends steaming the mussels gently for five minutes or so before serving with a sauce made from garlic, root ginger, chilli bean sauce, rice wine or dry sherry, light and dark soy sauce, chillies, spring onions, peanut oil and fresh coriander.
3 Cockles and mussels cooked in West Country cider and clotted cream
Westcountry chef Tom Kerridge likes to add cockles to his mussels and then use traditional westcountry ingredients to prepare and serve them.
He likes to steam the shellfish in cider before using the cider to make a stock, which he then adds clotted cream to.
The mussels are then put back into that sauce to finish, before being finished with lemon juice, chervil, black pepper and salt.
4 Mussel pie
Saturday Kitchen host James Martin has put together a recipe which sees him use some of the methods above to prepare his mussels, before encasing them in a delicious pastry case and serving them as a pie.
The recipe uses shallots, garlic, fennel, carrots, tomatoes, white wine, double cream, thyme and parsley, which gives the classic flavour of moules marinière but in a more substantial form.
5 Grilled mussels with chorizo
This dish from Something for the Weekend host Simon Rimmer is the only one which doesn't use steaming as the method of cooking for the mussels.
He does start them off in a pan though, along with softened shallot garlic and chorizo.
But once the mussels have opened he removes them form the sauce, lays them on a baking tray and browns them under a grill.
These are then served on watercress with a sauce made from the shallots, garlic and chorizo, as well as sherry vinegar, thyme, salt, butter and breadcrumbs.