RECIPE OF THE MONTH - FEBRUARY 2012

MUSSELS IN A BLACK ISLE BLONDE ALE AND CREAM SAUCE.

In my Cornish homeland, this is a very popular pub dish, traditionally cooked in one of the great ales brewed in Cornwall and served with either a hunk of bread, or as I like it with a big bowl of hand-cut chips.

Serves 2

• 1 kg of mussels
• 1 tsp of olive oil
• 2 sticks of celery chopped roughly
• 2 gloves of crushed garlic
• 6 rashers of smoked bacon chopped into strips
• 330ml of Black Isle Blonde organic ale
• 250ml double cream
• Handful of chopped parsley to dress

1. Make sure the mussels are washed and cleaned under cold water. Remove any beards and discard any that are open.

2. In a large pan add the olive oil and fry off the celery, bacon and garlic for a couple of minutes.

3. Pour in the Blonde Ale and stir together.

4. Add the mussels and place a lid on the pan for a couple of minutes until all the mussels are open.

5. Pour in the cream and stir through. Heat for another couple of minutes and pour into a big bowl. Sprinkle with parsley and serve with either some bread or chips.

6. Enjoy!

Remember if you have any ingredients YOU would like me to use for next months recipe get in touch and let me know..

Click here to access the Black Isle Brewery directly.

Alfie