September's Recipe

Method

Mussels are quick and easy to cook and a favourite dish on the Glenbervie Bistro menu. Here's how to create this delicious dish yourself:

• Wash the mussels under cold running water before draining and checking them over - removing any beards or barnacles. Mussels must be alive prior to cooking (if the shell is tightly shut, it’s alive), if the mussel is open tap it sharply for a few seconds - if it is alive it will close - discard any that appear to be dead.
• Heat the butter in a large pan (big enough to fit all the mussels in), add the bacon and fry until it starts becoming crispy. Then add the diced leeks and thyme leaves - cook until softened.
• Turn the heat up to maximum and add the mussels to the pan, then pour over the cider. Place the lid on the pan, give it a good shake and cook the mussels for 5-7 mins, shaking the pan occasionally until all the mussels have opened. Do not eat any mussels that are unopened.
• Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the creme fraiche before pouring over the mussels.
• Garnish with a lemon wedge and serve with crispy hot chips, sprinkled with Cornish sea salt or fresh bread - and of course, wash it down with a nice cold pint of Polgoon cider!