Ingredients
9 total- 1 tbsp olive oil
- 100g frozen shallots
- 1 tbsp ’nduja
- 330ml beer
- 1kg Loch Fyne Fresh Scottish Mussels, thoroughly washed and debearded
- 100g samphire
- 80ml double cream
- 1 handful flat-leaf parsley, finely chopped
- 2 hunks sourdough bread, to serve (optional)
Method
3 stepsStep 1
Heat the oil in a large, deep saucepan big enough to hold the mussels. Add the shallots and fry for 3-5 mins until softened.
Step 2
Stir in the ’nduja, cook for 1 min, then pour in the beer. Add the mussels and samphire, cover and steam for 5-10 mins until all the mussels have opened (discard any that haven’t).
Step 3
Stir in the cream and parsley. Divide between bowls and serve with the bread, if you like.