River Cottage

Saut� the mussels in a pan with a glug of� olive oil, a pinch of salt and pepper along with the garlic if using. Stir around over a medium heat until all the mussels have opened. Once opened leave to cool.

Meanwhile, add the sea buckthorn berries to a small saucepan. Heat over a medium heat, adding the cream and stirring around to break up the berries as they heat. Once the berries have collapsed add the vanilla seeds from the pod. Stir to mix well, taste and adjust the seasoning.

Heat a roasting tin over a medium low heat, sprinkle in the wood chips, place a wire rack over the woodchips and cover with foil or a lid. Once the chips start to smoke, place the cooled mussels on to the rack and cover again. Smoke for 2-3 minutes then remove.

Warm the sauce through if necessary before serving over the smoked mussels.

LINKS

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