Mushroom & Corn Mussels

Method

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!

Tips

• 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.