Page 30 - Demo

30 Double Maxim MusselsPreparation time:10 minutesCewken time:20 minutesMacks enough fer: 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 mustardLemonFer centuries wer%u2019ve fished in the sea. An wer%u2019ve brewed brown ale fer langer than anywhere else in the UK. Bring them tergether fer this modern dish based on a lang %u2018istory. Yer can buy fresh mussels down the Fish Quay in %u2018Endon.Waat ter dee1. Rinse the mussels thoroughly in cowld watter an scrub them if needed, removen any hairy clumps.2. Chop up the garlic, shallots an thyme. In a pan wir a tight fitten lid, heat the oil then add these ingredients an the salt an pepper. Saut%u00e9 fer arund 3 minutes till the shallots are softened.3. Pour in the Double Maxim an bring ter a simmer. Add the mussels, put the lid on an steam them for 5-7 minutes. Use a slotted spoon ter transfer an discard any mussels that haven%u2019t opened. Put the rest er the mussels inter individual serven bowals.4. Add the butter, mustard an herbs to the pan an bring to the boil an leave until all the butter melts. Pour this sarce ower the mussels an serve wir a wedge er lemon an some flat cayak to mop up the juice.