Recipe of the Month

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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
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.