Porthilly shellfish, based at Porthilly on the Camel Estuary, are growers, wholesalers and purifiers of Mussels, Oyster and Clams. The business also supplies other seasonal produce from the estuary and coastline including the increasingly popular Samphire.
On the coast of North Cornwall, directly opposite Padstow, the Marshall family has been farming at Porthilly for five generations.
Over the past 3 weeks we have been putting out recipes to celebrate the fantastic mussels we are supplied from Porthilly shellfish! We have grouped those recipes together down below incase you missed them.
Mussels steamed with Cider & Pancetta!
Ingredients
1 ½kg Mussels
Small knob butter
140g pancetta
2 shallots, finely sliced
Small bunch thyme, leaves stripped
glass of cider, about 150 ml
2 tbsp crème fraîche (optional)
Method
Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
Heat the butter in a pan large enough to easily fit the mussels, then fry the pancetta for 4 mins, turning occasionally until it starts becoming crisp. Throw in the shallots and thyme leaves, then cook for 1 min until softened. Whack the heat up to maximum and add the mussels to the pan, then pour over the cider. Place the lid on the pan, give it a good shake, then cook the mussels for 5-7 mins, shaking the pan occasionally, until all the mussels have opened. Discard any that haven’t.
Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraîche, if using. Pour the sauce over the mussels. Serve with hunks of crusty bread for mopping up the sauce.
Classic Moules Mariniere
Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.
Ingredients
1.75kg mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g butter
a bouquet garni of parsley, thyme and bay leaves
100ml dry white wine or cider
120ml double cream
handful of parsley leaves, coarsely chopped
crusty bread, to serve
Method
Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full.
Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes.
Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
Spoon into four large warmed bowls and serve with lots of crusty bread.
Coconut Curry Mussels!
These mussels take on the flavors of the broth which is spiked with lemongrass, pungent red chilies, and makrut lime leaves leaving them with a distinct Thai flavor.
The mussels themselves infuse the broth with a light salty brine that cuts through the richness of the coconut milk. This recipe will feed four people happily or make an excellent appetizer for a group.
Serve with beer and crusty bread.
Ingredients:
1kg mussels
1 tablespoon vegetable oil
1 medium brown onion, chopped
1 Thai chilli, finely chopped
1 tablespoon fresh ginger, minced
1 1/2 tablespoons curry powder
120ml chicken stock
400ml coconut milk
Pinch of sea salt
1 stalk of lemongrass, chopped into 4 pieces and smashed
3 kaffir lime leaves
Chopped coriander, for garnish
Lime wedges, for garnish
recipe:
Soak the raw mussels in cold water.
Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead.
Sauté the onions, chiles, ginger, curry powder:
Heat the oil in a pot (large enough to hold all of the mussels) on medium high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.
Add the chilies, ginger, and curry powder and stir for a minute until fragrant.
Add the broth and reduce:
Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and makrut lime leaves if using and bring to a boil.
Add the mussels:
Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6 to 7 minutes until the mussels open.
Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.)
Spoon mussels into bowls and pour over with broth. Garnish with chopped coriander and juice from lime wedges.
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