Steamed mussels with pear cider and parsley shallot mix

Tom Aikens, of Tom's Kitchen in Chelsea, offers up a recipe of steamed mussels with cider, parsley and shallots.

Serves: 4        
Preparation time: 20 minutes     
Cooking time: 30 minutes

Ingredients

For the parsley shallot mix:
* 350g finely diced shallots
* 2 bay leaves
* 8g chopped thyme
* 8 cloves garlic finely chopped
* 300ml cider
 
For the mussels:
* 2kg of prepared mussels
* 200ml cider
* 50g cold butter diced
* 4g chopped parsley
* 10 turns milled pepper
 
Method 
1. Place the shallot mix into a pan and reduce to nothing so the mix is almost dry.

2. Place the mussels into a hot pan then add the cider and the shallot mix.

3. Cover with a lid and steam for two minutes until they start to open. Stir in the butter and parsley and serve in a large white bowl. Add some extra parsley to finish.
 
More from Tom Aikens:

Stella Artois has partnered with Michelin-starred chef Tom Aikens to create a series of recipes with social sharing at their heart. View Tom's step-by-step video here. To find out more, visit www.Youtube.com/StellaArtoisUK


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