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Kasper Gaard's mussels, sea buckthorn and vanilla
Kasper Gaard's mussels, sea buckthorn and vanilla
added by Hugh's Three Good Things

Kasper Garrd's mussels, sea buckthorn and vanilla, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 10 - 15 mins
Cook Time
  • 10-15 mins
  • 4
  • Mussels
  • Garlic (optional), peeled and chopped
  • Woodchips for smoking
  • Sea buckthorn berries (washed) (replace with red grapefruit if unavailable)
  • Single cream
  • (double cream)
  • vanilla pod
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil
, , ,

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.


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


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