Recipe
for :
 This
recipe form the new book from Chef John Burton Race
entitled Coming
Home .
The
book accompnaies the TV series Return of the Chef which
is about the return of John Burton Race and his family
to England from their year in France. The series is
centered around his acquisition of the premises for
his new restaurant known as The New Angel (formerly
the famous Carved Angel restaurant in Dartmouth), its
refurbishment, teething problems and day to day running
all interspersed with bits of family life.
If
you would like to know more about The New Angel <click
here>
If
you would like to know more about the book have a look
at the Hub-UK
book review <click
here>
This
is a variation of the classic French dish Moules Marinières.
In Devon, several restaurants serve the mussels this
way, using a dry cider instead of white wine. This recipe
also has the addition of apple in the broth, with cream
to finish. When in Devon, do as the Devonians do!
Ingredients
3kg
mussels
50g unsalted butter
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 stick celery, chopped
1 apple, peeled, cored and chopped
1 sprig thyme
1 bay leaf
300ml dry Scrumpy Jack or any dry cider
150ml double cream
salt and coarsely ground black pepper
2 tablespoons finely chopped parsley
Method
- Wash
and scrape the mussels and remove the beards. Melt
the butter in a large, lidded saucepan and add all
the chopped ingredients. Cook for about 5 minutes,
stirring occasionally, then add the thyme and bay
leaf.
- Turn
the heat up high, pour in the cider and bring to the
boil. Next tip in the mussels, stirring them into
the liquid with a wooden spoon, working from the bottom
of the pan to top, cover with the lid and cook for
about 3 minutes until the mussels open.
- Shake
the pan, remove the lid, add the cream and stir into
the mixture. Season with a little salt and lots of
black pepper, then sprinkle in the chopped parsley.
- Using
a ladle, divide the mussels between eight bowls. Pour
some of the broth over them and serve immediately
with some crusty white bread.
Note:
To
make Moules Marinières, substitute dry white
wine for the cider, and leave out the apple.
Serves
8
John
Burton Race
Recipe
from Coming Home
©John
Burton Race 2005
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