Page 28 - Demo

28 Double Maxim MusselsPreparation time:10 minutesCooking time:20 minutesServes: 6Ingredients900g mussels in shells1 tbsp olive oil4 sprigs of thyme3 garlic cloves2 large shallotsPinch of saltPinch of black pepper200ml Double MaximKnob of butter, to taste1 tbsp chopped fresh tarragon or parsley1 tsp Dijon mustardLemonFor centuries we%u2019ve fished in the sea. And we%u2019ve brewed brown ale for longer than anywhere else in the UK. Bring them together for this modern dish based on a long history. You can buy fresh mussels down the Fish Quay in Hendon.Instructions1. Rinse the mussels thoroughly in cold water and scrub them if needed, removing any hairy clumps.2. Chop up the garlic, shallots and thyme. In a pan with a tight fitting lid, heat the oil then add these ingredients and the salt and pepper. Saut%u00e9 for around 3 minutes until the shallots are softened.3. Pour in the Double Maxim and bring to a simmer. Add the mussels, put the lid on and steam them for 5-7 minutes. Use a slotted spoon to transfer and discard any mussels that haven%u2019t opened. Put the remaining mussels into individual serving bowls.4. Add the butter, mustard and herbs to the pan and bring to the boil and leave until all the butter melts. Pour this sauce over the mussels and serve with a wedge of lemon and some flat cake to mop up the juice.