Here's what our Nige cooked this week...

Mussels Poached in Beer
by Richard Fox

Serves 3-4 as a starter

Cooking time for both dishes: 15 mins
Prep time: 20 mins

Ingredients

1 kg rope-grown mussels
1 medium leek, finely chopped
1 medium onion, finely chopped
10 rashers streaky bacon, finely chopped
1 tbsp fresh parsley, finely chopped
250ml wheat beer - Nigel used Clouded Yellow from St. Austell brewery
200ml double cream

In addition, for the grilled mussels:
2 tbsp fresh breadcrumbs
1 tbsp cheddar, finely grated
1 dsp parsley, finely chopped

Method: For the steamed steamed mussels

1. Place a large pan (big enough to comfortably hold all the mussels) – which also has a tight fitting lid - over a high heat. Allow it get hot for a few seconds before adding the bacon.
You may need to add the smallest amount of vegetable or rapeseed oil to help the bacon fry depending on its fat content.

2. Once it’s started to brown, remove from the pan & set aside. Add the leek & onion to the pan; lower the heat & cook gently for a few minutes until softened.

3. Remove a couple of tbsp of the cooked mix, along with a couple of dsp of the cooked bacon & set aside for the grilled mussels later.

4. Put the remainder of the bacon back to the pan; turn the heat to high & add the mussels & beer & immediately put the lid on.

5. Cook for a few minutes giving the pan an occasional shake. The mussels are cooked when they have opened. Don’t keep cooking them as this is when the mussels start to shrivel & become tough. You want them big, plump & juicy, filling the shells. Discard any that haven't opened.

6. As soon as they’re ready, pour in the cream, bring it to the boil, remove from the heat & add the parsley. Give it all a good mix & pour into a big bowl to serve along with stacks of crusty fresh bread to mop up the sauce.

Method: For the grilled mussels

1. Reserve a few of the cooked mussels in a single half shell. Combine the reserved leek, onion & bacon along with the breadcrumbs, cheese & parsley, & press a teaspoon of mixture on top of each mussel in its half shell.

2. Store in the fridge, & when you’re ready to serve, place on a baking sheet or grill tray, & then place under a pre-heated grill until they turn golden brown. Serve immediately.