Head Chef Tristan Welch of Parker’s Tavern shares his simple summer recipe for mussels in a decadent Champagne sauce; perfect for impressing dinner party guests with

Recipe Tristan Welch

An easy but elegant summer recipe to try at home

INGREDIENTS

1 kg fresh mussels
1 dessert spoon of unsalted butter
1 clove garlic crushed
1 shallot finely diced
1 bottle of good quality Champagne
200ml double cream
1 tbsp crème fresh
A selection of wild coast line herbs washed and roughly chopped (sea purslane, sea aster, samphire, sand wort)

METHOD

To prepare the mussels, pull away the beard from the side of  the shell and remove anything else that may be stuck to the shell with the back of a knife. It’s import to look out for any open ones. If they do not close when you give them a little tap, discard them.   

Heat the unsalted butter in a large saucepan, add the garlic, shallots and bay leaf. Cook over a medium heat until the shallots are soft, sweet and translucent.

Now open the bottle of Champagne and have a glass!

Bring the pan up to a very high heat and add the prepared and washed mussels and a couple glasses of Champagne, then cover with a lid and allow the mussels to steam for a few of minutes.

Once the mussels have opened remove the lid and keep cooking on a high heat, pour in the double cream, crème fresh and mix well, let reduce for a couple of minutes.

Finish with the freshly chopped wild herbs, then serve with the rest of the Champagne and crusty bread.   universityarms.com