Steamed Mussels with Stella Artois Cidre Pear and Parsley Shallot Mix
Serves 4
Tom Aikens
Ingredients
For the parsley shallot mix:
Method
1. Place the shallot mix into a pan and reduce to nothing so the mix is almost dry
2. Place the mussels into a hot pan then add the cider and the shallot mix
3. Cover with a lid, steam for 2 minutes till they just open and then stir in the butter, parsley, stir this in and serve in a large white bowl, sprinkle with chopped parsley
For further tips, watch the video below:
Tom AikensIngredients
For the parsley shallot mix:
- 350g finely diced shallots
- 2 bay leaves
- 8g chopped thyme
- 8 cloves garlic finely chopped
- 300ml cider
- 2kg of prepared mussels
- 200ml cider
- 50g cold Butter diced
- 4g Chopped parsley
- 10 turns milled pepper
Method
1. Place the shallot mix into a pan and reduce to nothing so the mix is almost dry
2. Place the mussels into a hot pan then add the cider and the shallot mix
3. Cover with a lid, steam for 2 minutes till they just open and then stir in the butter, parsley, stir this in and serve in a large white bowl, sprinkle with chopped parsley
For further tips, watch the video below: