It’s even better when those mussels have been foraged as a family effort, and both little and large hands have played a part in pulling the meal together. This delectable recipe using your own favourite Cornish cider and heavy cream is sure to be memorable.
6 March 2023
There's nothing quite like sharing a huge bowl of mussels cooked over a fire on the beach.
You'll need:
1kg of freshly foraged mussels, scrubbed and de-bearded
3 x cloves of minced garlic
1 x chopped white onion
1/2 a bunch of flat leaf parsley
A pack of pancetta or smoked streaky bacon
150ml of your favourite Cornish cider
100ml of double cream
Olive oil
Chilli flakes and pepper to taste
To prepare:
- Place the pancetta in a hot, dry, heavy bottomed pan or cast iron pan if you’re working over a fire, and cook until crispy.
- Remove the pancetta and place in a separate bowl, ensuring to leave the fat behind in the pan.
- Add the onion and garlic to the pancetta fat and cook until softened, slightly brown.
- Add in the herbs.
- Check the mussels and discard any that are opened and remain opened when you give them a little tap with a stone or the back of your knife – these ones are likely dead.
- Add the mussels to the pan along with the cider, pepper and pinch of chilli.
- Cover with a lid and leave them for 4-5mins until they are all open.
- Pour in the cream and pancetta bits and give the pan the occasional shake.
- Serve with some fresh herbs sprinkled over the top and a chunky ciabatta on the side.
- No cutlery needed, just use an empty shell to pinch the mussel meat out and enjoy!
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