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Monday, 22 April 2013

Mussels steamed in cider with hop shoots

This is our first spring in the new house. The garden cautiously brushes colour onto the bare branches and weather-beaten soil; previously concealed Primroses, Crab apple blossom and Sweet violets emerge in a gentle April flourish. Part of the joy of being new to the area is discovering what the nearby hedgerows have to offer; this morning Amelie and I found an expanse of hop shoots growing just yards from our front door; hence their inclusion in this quick mussel recipe...

1.5kg Fresh mussels, rinsed and de-bearded
A good handful of fresh Hop shoots
2 Banana shallots, finely chopped
A wine glass of dry cider
Olive oil
Finely chopped Ramsons to serve (optional)


In a large pan, soften the shallots in a little olive oil for about five minutes, then stir in the hop shoots for a further three. Tip in the mussels, pour over the cider and then pop the lid on the pan. Cook for about six minutes, until all of the mussels have opened. Serve with a sprinkle of finely chopped Ramsons and crusty bread.

11 comments:

  1. This is the first time I see hop shoots used in cooking outside of Italy where I am from. I planted two plants in my garden so I can eat them next year. I wish I could find some local chef who would use them, I wonder why nobody knows that they are delicious!

    Great photo.

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  2. amazing photo, thanks for recipe!

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  3. They are delicious Laura! They're very common where I live, and Free! Many thanks for the kind comment AteGood :)

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  4. Holy cow, your photos are fantastic. It's a good thing I'm not hungry!

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    Replies
    1. Joe, you're never not hungry.....or thirsty for that matter.

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    2. What do you mean by that statement? ;)

      Delete
  5. Lovely photo and recipe, have linked to this, thanks

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