Gluten Free, Keto, Mushroom Stock Recipes

Mushroom & Corn Mussels

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Serves 4ppl        Prep = 12mins      Cook = 13mins

  • 2kg mussels
  • 200g shallots
  • 4 cloves garlic
  • 3 ears corn
  • 500g mushrooms
  • 250ml Urban Forager Mushroom Stock
  • 250ml heavy cream
  • Parsley
  • 1 tbsp oil
  • 50g butter


Essential Tools

  • Chef knives
  • Chopping board
  • Large saucepan with lid
  • Weighing/measuring utensils
  • Spatula/wooden spoon
  1. Slice shallots thinly, cut mushroom, crush garlic and remove the corn from kernel
  2. Clean the mussels – remove the beard and scrub the outer shells if necessary
  3. In a large pot, fry the shallots and mushrooms in oil & butter for approx. 4 mins
  4. Add garlic and cook for a further minute
  5. Add mushroom stock, bring to a simmer – approx. 1 mins
  6. Add mussels, corn & cream. Cook for 5 minutes with the lid on and a further 2 minutes with the lid off
  7. Finish with some chopped parsley and some good crusty bread!


  • Have all your ingredients prepared, weighed and laid out before you start – it may take a couple mins longer to prepare but it makes for a less frantic and more organised cook!
  • I used swiss brown mushrooms but you can use any type you like – be sure to cook on a high heat so that they get a nicely caramelised
  • If the mussels are open before cooking or closed after cooking then discard them as they are already dead
  • If the mussels are only open a jar before cooking you can tap them gently on a pot and if they close they are fine to use
  • Spice the dish up with the addition of some smoked bacon – cook this first until it’s nice and crispy, then remove and follow the process above adding the bacon back in at the end
  • You can also add a splash of whiskey – add after cooking the mushrooms and flambe it to burn off the alcohol

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