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Recipe of the Month

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Heat a large saucepan and add the olive oil.
Then add the shallots and garlic and sweat off without colouring over a medium heat.
Add the cider, bring to the boil and cook the shallots for 5 minutes
Add the mussels, stir and put a lid on the pot.
Stir every minute until all the mussels have opened (about 5 minutes).
When the mussels are cooked, add the tomotoe, chopped coriander, coconut, miso and lime juice.
Stir in well and bring back to the boil. And serve.


Carl Daly's Mussels in Longueville House Cider


2 litres of whole mussels bearded and washed
3 shallots finely chopped
2 cloves of garlic
1 bunch of corriander
1/4 teaspoon of Longueville House curry mix
1 teaspoon of miso paste
1 tin of coconut milk
1 bottle of Longueville House Cider
1 Lime
2 tomotoes seeded and chopped
2 dessert spoons of olive oil