River Teign Steamed Mussels with Saffron, cider, and clotted cream
At the fish deli we mainly stock River Teign mussels. These are the last commercially grown mussels harvested on the river, raised by a father and son team. In our opinion they are the best mussels around, plump and sweet.
2kg Mussels - cleaned and bearded
2 onions - chopped
2 garlic cloves
4 tbs. parsley - chopped
200ml - dry cider
30g unsalted butter
2 good pinch of Saffron
Freshly ground black pepper
75/100g clotted cream
1. Check the mussels over, remove any beard and barnacles, discard any broken or open ones that do not close when tapped hard.
2. Fry the onions and garlic in the butter until cooked.
3. Add the cleaned mussels and cider cover with lid.
4. Bring to the boil and cook until open shaking once or twice until the mussels open.
5. Discard any mussels that refuse to open.
6. Scoop the mussels out into a warm tureen or bowl and keep warm.
7. Quickly boil down the liquid left in the pan for 2-3 mins.
8. Whisk in the clotted cream, then taste and adjust the seasoning.
9. Pour the liquid over the mussels, sprinkle with the parsley and serve with crusty bread.