Mussels Kentish-Style

So what makes a mussel Kentish-style I hear you ask? Well, we use a dry cider from Biddenden to give it a Kentish twist. Biddenden Vineyards is Kent’s oldest family-owned vineyard and it is located just outside of the picturesque village of Biddenden. They produce fantastic cider and this recipe shows it off to great effect.

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Dish Difficulty: Easy

Serves: 4

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Ingredients

3kg mussels

500ml Biddenden dry cider (or alternative good quality dry cider)

100ml double cream

2 leeks, sliced 1 cm thick

2 chillies, sliced thinly 2mm thick

2 banana shallots, sliced 2mm thick

For triple cooked chips see basics recipe

Salt and pepper

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Preparation

1. Firstly cook the vegetables perfectly. To do this, it’s all about speed. You need to cook the leeks, chilli and shallots until they are just cooked.

2. Fry the leeks in a little rapeseed oil on a medium heat. You don’t want the leeks to colour. Adding just a dash of water helps to get the steam going. Once just cooked, place on a tray and cool down as quickly as possible ensuring the leeks stay green and vibrant.

3. Repeat this process with the shallots, adding the chilli halfway through cooking the shallots.

4. Put a large saucepan with a fitted lid on a high heat. When the pan is piping hot, add all the mussels, cider and double cream, then close the lid.

5. After a few minutes the mussels will start to open. Stir well with a wooden spoon and, as soon as all the mussels are open, add your perfectly cooked vegetables, and serve in bowls with chips and crusty bread. Enjoy with a glass of white wine or pint of beer for the perfect lunchtime meal!