Sustainable and delicious. We should be eating more mussels.
Mussels with celeriac, seaweed and cider
Rope grown mussels are the most sustainable form of seafood going, we all need to eat more of these delicious, salty morsels. Mussels and cider is a classic pairing but including celeriac and seaweed in this recipe by Gelf Alderson, executive head chef at River Cottage, takes this cheap and sustainable dish in a deliciously new direction.
“Everything about mussels reminds me of walking on the beach but combining them with earthy celeriac and the light orchard flavour of cider is just perfect.”
Serves 2
200g celeriac, peeled and finely diced
40g butter
200ml organic scrumpy cider
1 tsp dried, flaked English seaweed
1 clove of garlic, finely chopped
1 kg mussels rope grown (not dredged)
Put the butter in a large saucepan (with plenty of room for the mussels to fit and expand and with a well-fitting lid) heat until foaming and add the celeriac and garlic, cook until they gain a little colour. Add the mussels, seaweed and cider and place a lid on, cook on a high heat shaking the pan every minute for 3 minutes or until all the mussels have opened. Discard any unopened mussels and serve with proper sourdough to match the scrumpy flavour.
Part of a series of River Cottage recipes in Indy Eats.