Creamy caramelised garlic mussels with griddled lemons

You can easily adapt this dish by adding different flavours just before you pour in the stock. Try a tablespoon of curry powder and a squeeze of lime, or use Thai green curry paste and replace the cream with coconut milk.

Serves 6

2.5kg to 3kg mussels

2 tbsp olive oil

1 tbsp butter

6 garlic cloves, peeled and thinly

sliced

3 shallots, peeled and finely chopped 8 sprigs thyme

3 tbsp white grape vinegar 200ml vegetable stock

200ml double cream Griddled lemon wedges, to serve Green salad, to serve

Crusty bread, to serve

1

Set your largest saucepan over a medium heat and add the oil and butter, followed by the garlic, shallots and thyme. Cook, stirring often, for 10 to 12 minutes, until the garlic is golden and caramelised. Set aside until needed.

2

Wash the mussels in a large bowl of cold water, scrubbing them to get rid of any debris. Remove the beards by pulling down and outward towards the hinge. Discard any mussels with cracked shells or that don’t close when tapped against a hard surface.

3

Return the pan with the garlic to the heat and add the white grape vinegar and stock, and bring to the boil. Tip in the mussels and cover with a lid. Leave to steam for 4 to 5 minutes or until the majority of the mussels have opened, shaking the pan occasionally.

4

Using a slotted spoon, transfer the mussels to serving bowls, removing any that haven’t opened.

5

With the pan still on the heat, pour in the cream and heat through. Taste/season if needed. Pour the sauce over the mussels.

6

Serve with lemon wedges, salad and crusty bread.