River Cottage

In a heavy based pan with a tight fitting lid add the chopped ginger, chopped shallots or onion, the garlic, chilli, white wine and the lemon juice. Add the mussels, cover with lid and cook on high heat for about 4-5 mins or until the shells are all opened. Discard any mussels that have not opened once all the others have. Remove the pan from the heat.

Strain the mussels and set to one side, reserving the cooking liquor. Return the pan to stove add cooking liquor and allow to boil. Mash together the butter and flour until completely combined. Add the butter/flour mix to the cooking liquor in small pieces, stirring between adding to mix well. This will help the sauce thicken. Taste and adjust the seasoning as necessary. Add the parsley and thyme then pour the sauce over the mussels and serve

Serving suggestion: Would go sweetly with fresh crusty bread or roll

LINKS

Get the book that inspired the series: Hugh's Three Good Things.