RECIPES

Hake with mussels and cider

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Cider and a rich garlic butter form the base of this hake and mussels recipe.

Ingredients

  • ½ bunch flatleaf parsley, plus extra for garnish
  • 1 garlic clove, roughly chopped
  • 100g/3½oz salted butter, softened, plus extra for cooking
  • 300g/10½oz baby new potatoes, halved
  • ½ shallot, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 1 bay leaf
  • 1 thyme sprig
  • ½ tsp peppercorns
  • 600g/1lb 5oz– 800g/1lb 12oz fresh mussels, debearded and scrubbed
  • 250ml/9fl oz good-quality dry cider
  • 2 x 125g/4½oz hake fillets
  • 1 lemon, zest and juice
  • salt and freshly ground black pepper