Sometimes simple recipes with good quality ingredients are all you need. Cornwall is famous for its seafood and has some of the best craft breweries in the country.
1kg/35 oz mussels
300ml of ale (we use Wooden Hand Cornish Gribben)
55ml double cream
1 brown onion; peeled and finely chopped
1 tablespoon vegetable oil
3 garlic cloves; peeled and finely chopped
A few fresh tarragon leaves; finely chopped
1. Sweat off the onion in the vegetable oil until soft, add the garlic and cook on a low heat for a couple of minutes.
2. Meanwhile, prepare your mussels by gently rinsing under water. With a blunt knife carefully remove the beards and any debris from the shells.
3. Put all the mussels into the pan with the onions and garlic. Now add the Wooden Hand ale, cover and bring to the boil for 2-3 minutes until the mussels are open. Don't over boil as they will become rubbery. Add the cream and cook for a few more minutes before adding the finely chopped tarragon.
4. Most importantly, serve with crusty bread and a delicious Wooden Hand ale.