Steamed Mussels with Stella Artois Cidre Pear and Parsley Shallot Mix

Tom Aikens MusselsServes: 4

INGREDIENTS

For the parsley shallot mix:
350g finely diced shallots
2 bay leaves
8g chopped thyme
8 cloves garlic finely chopped
300ml cider

For the mussels:
2kg of prepared mussels
200ml cider
50g cold Butter diced
4g Chopped parsley
10 turns milled pepper

Assembly

1. Place the shallot mix into a pan and reduce to nothing so the mix is almost dry

2. Place the mussels into a hot pan then add the cider and the shallot mix

3. Cover with a lid, steam for 2 minutes till they just open and then stir in the butter, parsley, stir this in and serve in a large white bowl, sprinkle with chopped parsley.

Watch the recipe video at Youtube.com/StellaArtoisUK

  • Miss B

    Belinda Wanis, aka Miss B, is a Belle About Town who likes to bring a little bit of style into every aspect of her life. An experienced journalist with over 20 years in the industry she turned to the web, creating Belle About Town in early 2010, to fill a gap for tech-savvy stylish women who want the best life has to offer at their fingertips. She loves a decadent cocktail bar, a beautifully cut dress, cultural getaways, quality over quantity and is partial to Asian-fusion food. A globetrotter, who has lived in Australia, the UK and Denmark, she enjoys holidaying in the sun and you can often find her on a beach in Thailand or on shopping breaks in Sydney or New York. But her first love is, of course, London!

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