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.

Moules eclade

A bitterly cold January night left a dusting of frost across the garden this morning; the darker corners clinging on icily as I arranged the mussels on the board. Wonderful, resinous smoke plumes through the shellfish as the pine needles burn - I can honestly say that this has become my favourite way of cooking mussels.

Fresh mussels
A large bag of pine needles (they need to be tinder-dry, otherwise they won't light)

1 Balance four mussels hinge side up in a cross shape in the centre of an old wooden board or large flat stone (a piece of bread in the centre is handy if they keep falling over. Build up a concentric circle of mussels around the cross, making sure that they're all hinge side up.
2 Add a three inch layer of pine needles on top of the mussels. Light the needles; once they have all burnt away, blow away the ash and eat the mussels. Great with crusty bread - oh, best not to eat any mussels that haven't opened...

Mussels and Plum Tart

Recipe and food styling: Julia Viramontes

Recipe and food styling: Katrina Michie

Blue mussels