Gin & Tonic Mussels by Claire Jessiman

 

  • 25g Salted Butter
  • 1/2 Onion, very finely chopped
  • 1 large Garlic clove, crushed
  • 150ml Scottish Tonic Water
  • 50ml Scottish Gin
  • 1.5 kg Scottish Mussels
  • 4 Tbsp. Double Cream
  • 1 bunch Parsley, chopped
  • Salt & Pepper

Serves: 2 as a main course or 4 as a starter

  1. Wash the mussels under cold running water and pull out any beards. If any are open, give them a wee tap to see if they will close shut. Discard those that don’t close, along with any that are cracked or damaged.
  2. Melt the butter in a large heavy based pan. (Make sure it’s one with a well-fitting lid).
  3. Gently fry the chopped onion and crushed garlic until soft.
  4. Pour in the Gin & Tonic and when it comes to the boil add the mussels.
  5. Cover with the lid and simmer for four or five minutes, occasionally shaking the pan, until all of the mussels are opened.
  6. Add the cream and parsley and season with freshly ground salt and pepper.
  7. Serve with plenty of crusty bread to soak up all the Gin & Tonic infused mussel juices.

Recipe supplied by Foodie Quine, Claire Jessiman – visit her website here.

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