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Sea bass with sautéed porcini, wild mushrooms, sage, crispy Serrano ham and Truffle

I’ve not been posting for a while due to me stupidly breaking my hand and wrist, god what a pillock !
Whilst being handicapped it gave me time to study my cookbooks and devise new recipes .
For a while now I’ve been posting fish dishes and today’s recipe is another delicious sea bass dish using autumn flavours, with freshly picked wild mushrooms, porcini mushrooms and because I’m decadent fresh black autumn truffle!!!
I love mushrooms 🍄 and at this time of year there’s an abundance of varieties and my definite favourite is the porcini , full of earthy meaty flavour, an italian delicacy .

Porcini (Boletus edulis) are considered by some to be one of the most delicious mushrooms, so it’s no surprise its scientific name means “Superior Mushroom.”
The name porcini means “piglets” in Italian. They’re also known as the king bolete, cèpe (in French), Steinpilz (the “stone mushroom” in German), and a host of other fun names from all over the world. The Latin name is Boletus Edulis

You can find porcini mushrooms on the ground in hardwood forests near pine, chestnut, hemlock, and spruce. They fruit in the summer to fall. But be careful , I wouldn’t advise anyone to go out foraging unless you know what your looking for!!!

Ingredients
Serves 4

H6 tbsp olive oil
1 banana shallot, finely chopped
1 garlic clove, finely chopped
200g/7oz mixed wild mushrooms, chopped
200g fresh porcini
12 fresh sage leaves

300ml/11fl oz fish stock
75g Serrano ham, chopped (reserve 4 whole slices)
4 x 175g sea bass fillets( wild line caught is my preference) , skin on and scored to prevent curling.

1x 10/20g autumn truffle (0ptional)

Preparation method

1, Heat two tablespoons of the olive oil in a wok, add the shallot and garlic, and fry for 2-3 minutes, or until softened.
2, Add the chopped mushrooms and four of the sage leaves and fry for 4-5 minutes, stirring well. Season, to taste, with salt and freshly ground black pepper.

3, Add the fish stock and bring to a simmer. Continue to cook until most of the stock has evaporated. Stir in the chopped Serrano ham.

4, Meanwhile, heat the remaining olive oil in a frying pan and fry the remaining sage leaves and slices of ham for 1-2 minutes, or until just crisp. Remove the sage leaves and ham from the pan using a slotted spoon and set aside to drain on kitchen paper.

5, Add the sea bass fillets, skin-side down to the same frying pan and fry for 1-2 minutes, or until crisp and golden-brown. Carefully turn the fillets over and fry for a further 1-2 minutes, or until the sea bass is cooked through.

6, To serve, spoon the mushroom mixture onto serving plates, sit a sea bass fillet on top of each pile of mushrooms. Top with the crispy sage, one slice of Serrano ham and if your decadent like me shaved truffle slices😜

If you’re still nervous about trying this dish I can come and cook it for you !🍴🔪
For mor info don’t hesitate to mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: porcini, Sea-bass

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Categories Fish and Seafood, Italian, Recipe of the day

Salt Baked Sea-bass with a summer fennel and bean salad

20 Jul

Salt Baked Sea-bass with a summer fennel and bean salad

Although the most abundant ingredient in this recipe is salt, this dish is not salty. The purpose of the salt is to encrust the whole fish, cook it evenly and not let it dry out. The result is a very moist fish with clean and pure flavor. My favorite fish to cook using the salt crust method is the SeaBass, but you can use almost any whole fish. Serve this dish with a yummy salad for a simple summer meal. Oh and all the salad ingredients have been organically grown in mr garden😊

Ingredients
Serves 2

For the sea bass

1kg Line-caught sea bass, gutted and scaled
1kg fine sea salt
2 free range egg whites
1Fennel bulb Finley sliced tops an fonds saved apart

3 bay leaves
1 onion Finley sliced
1 lemon
1 bunch of dill , 1/2 Finley chopped

1 handful cherry tomatoes halved
200g freshly podded board beans and peas , blanched and de skinned if you have the time😁

Method

Preheat an oven to 220C

1. Mix together the 1kg of salt, dill and egg whites until you have a paste of damp salt.

2. Line a large roasting tray with salt, at least 1.5cm deep

3. place the sliced fennel, onion, lemon and bay leaves on top of the salt base and place the sea bass on top of the salt.fill the cavity of the sea bass with the remaining dill

4. Cover the sea bass with the remaining salt, patting it down so that it tightly and thickly covers the entire fish. Moisten the salt a little more if necessary to make it stick.

5. Place the salt covered sea bass into the preheated oven and bake for 30 /40minutes

6. Meanwhile, make the salad Very finely chop the fennel fronds and place into a mixing bowl. Add the tomatoes, peas, broad beans and chickpeas. Stir in the lemon juice,and olive oil. Add the salad leaves and toss together Taste and season with pepper as necessary.

7. To serve, crack the salt crust open and discard the salt. Peel away the skin of the fish, fillet the flesh, discarding any bones and serve immediately with the salad.

Bon appetite 😊🍴

For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: salad, Salt baked, Sea-bass

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Categories Cooking Skils & Tips, Fish and Seafood, Recipe of the day

Squid and Choritzo salad

19 Jul

Squid and Choritzo salad

Squid a delicious, healthy and inexpensive ingredient used all around the world . Many people are afraid of how to cook and prepare but if you follow my simple guide I’m sure you’ll cook it over and over again .
Squid Is best cooked in two ways , long and slow at a low temperature, or fast on a high heat like in the recipe that follows .
You can of course ask your fishmonger to prepare everything for you, but there’s nothing better or satisfying than doing it your self🍴🔪

Preparing Squid
Cleaning and preparing a squid is easier than you might think.
1. Pull the tentacles away from the body of the squid.

2. -Feel inside the body for the quill (it resembles a shard of plastic). Pull it out of the squid and discard.
-Rinse inside the body of the squid in cold water.

3. Pull the ears (wing-like flaps) from the body. Pull the purplish skin from the ears and body to leave only the white meat.

4. Cut the tentacles away from the guts by slicing just below the eyes. Check the centre of the tentacles for the hard beak, which can be discarded. (Discard the guts of the squid or, if desired, retain the ink sack to use in seafood pasta or risotto.)
5. Either slice the body of the squid into rings, or cut down one side of it, open it out, scrape away any traces of guts left inside the body, then score the inside lightly in a cross-hatch pattern.
-Dry off the squid before cooking.

Squid and Choritzo salad Recipe
Ingredients
Serves 4

400g dried chickpeas, soaked overnight , or a tin of ready soaked
600g prepared medium-sized squid

2 big handfuls of cherry tomatoes halved

I lemon
6 tablespoons extra virgin olive oil
1 medium-hot red chilli, seeded and thinly sliced across
3 garlic cloves, finely chopped

A small handful of flat-leaf parsley leaves, chopped
200g chorizo picante , cut across into thin slices
100g rocket leaves or watercress
1/2 teaspoon pimenton ( spanish smoked hot paprika powder )
Salt and coarsely ground black pepper

Method
1. Drain the soaked chickpeas, put them into a pan and cover with fresh cold water. Bring to the boil and simmer until the skins begin to crack and they are tender – about 40 minutes – adding 1 teaspoon salt to the pan 5 minutes before the end of the cooking time. Drain and leave to cool.
2. prepare the squid as above
3. Stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive and some salt and pepper to taste.

4. Heat 2 tablespoons of the remaining olive oil in a large frying pan over a high heat.

5. Once at a high temperature ( the oil should start to smoke ) add the squid pieces, scored side facing upwards first (this will make them curl attractively), the chilli, garlic and the tentacles and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelized. Season with salt and pepper

6. Throw in the chorizo and toss together over a high heat for a further minute. add parsley and pimenton toss all together.

7.Briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. Top with the sautéed squid and chorizo and serve.
Bon appetite !!!

For more info don’t hesitate to mail or call
: simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: chorizo, Squid

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Categories Cooking Skils & Tips, Fish and Seafood, Recipe of the day, Spanish

Sea Bream with  a Sauce Vierge , fennel and asparagus

25 Jun

Sea Bream with  a Sauce Vierge , fennel and asparagus

This dish I adapted from one of Rick Stein’s recipes , stunning and delicious , great for any occasion , and packed full of Mediterranean flavours.

Serves 4
Ingredients

olive oil
1 x 750g sea bream or dorado scaled gutted and cleaned
200g cooked unpeeled prawns

8 tbsp extra-virgin olive oil, plus extra for brushing
2 tbsp lemon juice
4 baby fennel bulbs finely sliced lengthways
4 cherry tomatoes, quartered
2 thin spring onions, trimmed, thinly sliced
2 garlic cloves, thinly sliced
250g asparagus carefully sliced in half lengthways

150g fresh garden peas
½ medium-hot red chilli, deseeded, thinly sliced
6 mint leaves, finely shredded
Hand full basil finely sliced

Method
1, Lightly grease a baking tray with olive oil . Preheat grill to high. . Cook in a pan of boiling, lightly salted water the slices of fennel, asparagus and peas for 1½ minutes or until al dente. Drain and refresh under cold water. Drain well on kitchen paper.
2, Brush fish on both sides with olive oil. Season with salt and pepper.Place on prepared tray. Cook under grill for 10 minutes, turning halfway during cooking
3, Meanwhile, place oil, lemon juice, tomatoes, spring onions, garlic, peas,chilli, ½ tsp salt and 10 turns of the black pepper mill into a small saucepan, warm up on a low temperature but don’t cook!!
4, now for the tricky bit !! Transfer fish to a chopping board. Using a small, sharp knife, cut through the skin all around the outside edge of the fish, across the base of the tail and behind the gills, and pull away.
Run knife down the length of the fish between the two top fillets, and ease them apart and away from the underlying bones.
Slide a palette knife under each of the fillets in turn and carefully lift them away. Set fillets aside on a warmed plate.
Lift up the backbone of the fish by the tail and carefully ease it away from the bottom fillets, taking the head with it. Discard.
Slice down the centre of the bottom fillets and clean away any bones and skin from the outside edges.
Lift the bottom fillets away from the skin and add them to the plate.

5, To plate up .Add fennel and prawns to sauce vierge and cook further over low heat for 1 minute. Remove fennel and overlap 2 pieces in the centre of each serving plate, then scatter asparagus randomly over fennel. Place one fish fillet on top. Stir mint and basil into remaining sauce. Spoon sauce with the prawns over the fish and fennel , serve direct

If you’re still nervous about trying this dish I can come and cook it for you !🍴🔪
For mor info don’t hesitate to mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: fennel, sauce vierge, Sea bream

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Categories Fish and Seafood, Recipe of the day, Sauce

Spaghetti alle Vongole

24 Jun

Spaghetti alle Vongole

This is my version of the wonderful dish Spaghetti alle Vongole , this Venetian seafood classic is loved throughout Italy, and is one of my favourites , simple an quick to make.

Serves 4
Ingredients

1 kg small clams, from sustainable sources, I’m using Venus clams, scrubbed clean

1 small bunch fresh flat-leaf parsley
4 cloves garlic
10 cherry tomatoes
250 ml white wine
250g prawns

400 g dried spaghetti, for a more dramatic dish I’m using squid ink spaghetti
sea salt
freshly ground black pepper
extra virgin olive oil
1-2 dried chillies
1-2 fresh chillies sliced

Oh and before we start cooking a glass of wine might be needed 😉

Method

1,Place a large pan of water on to boil.
2, check through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away.
3, Place a large pan with a lid on a high heat and let it heat up.
4,Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
5,Add the pasta to the boiling water with a good amount of salt and cook according to packet instructions until al dente.
6,Aprox 5 minutes before your pasta is ready, Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams, prawns and pour in the wine. put the lid on the pan , give a good shake After aprox 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened.
7, Take the pan off the heat. Get rid of any clams that haven’t opened.
8, now the pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of olive oil. Stir or toss for a further minute or two to let juices from the clams be absorbed into the pasta.
9,Serve right away in hot dishes

Still don’t fancy making it yourself ! I could come and cook it for you
For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com 0031 (0)642297107

Tags: Pasta, Vongole

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Categories Fish and Seafood, Italian, Pasta, Recipe of the day

Spaghettini with Prawns, Crab, Cherry Tomatoes & Basil

23 Mar

Spaghettini with prawns, crab, cherry tomatoes & basil.

Serves 4
Ingredients

2 tbsp extra-virgin olive oil
2 garlic cloves , chopped
pinch chilli flakes
200g cherry tomatoes , halved
zest and juice 1 lemon
2 x 170g cans white crab meat, drained or use fresh crab meat
400g raw prawns pealed ad deveined
400g spaghettini
1 tsp capers , drained and rinsed
1 chilli finely chopped ( remove seeds if for less heat )
1 big handful basil leaves , roughly chopped

Method
1 In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the prawns and cook until just turning pink, now add tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through – not too much or it will break up.

2 Boilthe pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest, chopped fresh chilli and capers, and toss the basil through.

Serve in hot dishes and enjoy 😉

For more info don’t hesitate to mail me : simon.bingham@simons-sauces.com
or call 0642297107
If you prefer I could come round to your house and cook it for you as I’m offering my services as a personal chef 🙂

Tags: Crab, Pasta

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Categories Fish and Seafood, Italian, Pasta, Recipe of the day

Soy and Lime marinated Chargrilled Tuna with a Spicy Bok Choi Stir fry

11 Feb

Soy and Lime marinated Chargrilled Tuna with a Spicy Bok Choi Stir fry

To celebrate Chinese new year the year of the snake , I have a delicious quick and easy recipe to share

Ingredients, Serves 2-4

4 tuna steaks 1.5/2cm thick

2 red onions quartered

1 tbsp soy sauce

1 tbsp water

1 lime, juice only

1 tsp fresh root ginger, peeled, finely diced

2 garlic cloves, finely chopped

1 knob ginger, finely grated

1 red chilli, de-seeded and finely chopped

150-200g/5-7oz baby bok choi leaves, washed and halved

1 tbsp shaoxing rice wine or water

1 tbsp low sodium light soy sauce

1 tbsp toasted sesame oil

1 tbsp black rice vinegar or clear rice

Method

1.For the soy and lime marinade, combine all the dressing ingredients in a small pan and gently heat through. Set to one side until cooled down.

2. once marinade has cooled pour half over the tuna steaks and the rest over the onions , leave for one hour to marinate.

3. heat a lightly oiled grill pan over a medium to high heat and begin first with the onions , grilling on each side until caramelized, set to one side , now for the tuna , grill the tuna steaks for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred .

4.For the bok choi stir fry, heat a wok until hot, then add the garlic, ginger and chilli and stir fry for one minute.

5.Add the bok choi and stir fry for another minute then add the remaining ingredients and stir fry for 1-2 minutes until the bok choi has just wilted and is hot.

6.To serve, place the bok choi on a serving plate with the onions and place the tuna steak on top, then spoon pan juices over the dish garnish with the sliced spring onions.

For more info mail or phone : simon.bingham@simons-sauces.com 0031642297107

Tags: soy, spicy, Tuna

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Categories Asian, Fish and Seafood, Uncategorized

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

9 Jan

If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

Mackerel one if my favorite fish to eat, a nutritious oily fish packed full of vitamins and omega and totally underrated, a sustainable fish that we should eat more often.

Atlantic mackerel is often used in sashimi. Spanish mackerel has only a small percentage of red meat and a milder taste than other kinds of mackerel. King mackerel has a firm texture and distinct taste. Cero mackerel, caught in waters along the coast of Florida, has leaner flesh and more delicate flavor than most varieties. Pacific mackerel is an oily fish with an assertive flavor. Pacific jack mackerel (also called horse mackerel) is often tinned. Wahoo), is a subtropical fish with a delicate flavor; it is often used for sashimi.

Ingredients

Less than 30 mins Preparation time

30 mins to 1 hour Cooking time

Serves 4

For the mackerel

250ml/9fl oz cider vinegar, or white wine vinegar

250ml/9fl oz water

A handful of roughly chopped flat leaf parsley

40g/1½oz caster sugar

2 shallot’s thinly slice

½ tsp peppercorns

3-4 lemon slices

2 whole mackerel, filleted, pin bones removed

1 tbsp rapeseed oil

For the soy and lime dressing

1 tbsp soy sauce

1 tbsp water

1 lime, juice only

1 tsp fresh root ginger, peeled, finely diced

½ tsp dark muscovado sugar

For the fennel salad

1 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan

1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained

Half a red pepper finely sliced on a mandolin

A hand full of radish finely sliced on a mandoline

1 tbsp olive oil

½ lime, juice only

1 bunch rocket leaves

2 pinches sea salt

1 pinch smoked Spanish pepper or cayenne pepper if the smoked pepper is unavailable

Preparation method

1. For the mackerel, heat the cider vinegar, water, parsley, caster sugar, shallot’s, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool.

2. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes

.3. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side.

4. Preheat the grill to its highest setting

5. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking.

6. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. Or alternatively I like to use a blowtorch I know it sounds extreme but cooking the mackerel with a blow-torch gives a lovely charred flavor without overcooking the flesh. Drizzle the mackerel with rapeseed oil, gently blow torch on both sides until cooked through then season with salt and freshly ground black pepper.

7. for the salad, combined. all the salad ingredients in a large bowl.

8. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds.

For more info Mail or Call: simon.bingham@simons-sauces.com 0642297107

If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

Tags: blowtorch, Mackerel, salad

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Categories Fish and Seafood, Recipe of the day

Recipe of the Day Mackerel Tartare with Prosciutto Crisps and Green Apple Vinaigrette.

16 Dec

This is my tribute to Keri Moss, one of the This winners of Mastercher the Professionals 2012. The recipe uses quail eggs but I forgot to buy some , anyway this dish still tastes fantastic full of subtle flavors , this is a real must to try.

Ingredients:

For the marinated cucumber

1 tsp runny honey

20g/1oz rapeseed oil

1 tsp Dijon mustard

2g salt

½ cucumber, peeled, seeds removed, cut into batons

For the horseradish cream

100g/3½oz fresh horseradish, finely grated

70ml/2½fl oz soured cream

salt and freshly ground black pepper Afbeelding 011

For the green apple vinaigrette

2 Granny Smith apples, freshly juiced

20ml/1fl oz lime juice

20g/1oz runny honey

10g/½oz Dijon mustard

100ml/3½fl oz pomace oil

For the mackerel tartare

1 banana shallot, finely chopped

15ml/½fl oz pomace oil

1 Granny Smith apple, core removed, finely chopped

½ bunch dill

100g/3½oz smoked mackerel, skin removed, cut into 0.5cm/¼in dice

1 very fresh whole mackerel, gutted, filleted, pin boned and skin removed, diced

For the prosciutto crisp

light olive oil or pomace oil

4 slices prosciutto

To serve

mixed baby salad leaves

Preparation method

1.For the marinated cucumber, mix together the honey, rapeseed oil, Dijon mustard, and salt.

2.Place the cucumber in a vacuum pack bag and pack very tightly. Then place in the fridge for a minimum of two hours.

3.Remove the cucumber from the bag and cut it into a 1cm/½in dice. Add it to the honey dressing and set aside until ready to serve.

4.For the horseradish cream, add the grated horseradish and the soured cream to a food processor and blend to a purée. Pass through a fine sieve, season with salt and pepper and set aside in the fridge until needed.

5.For the green apple vinaigrette, mix the apple and lime juice, honey, Dijon mustard and pomace oil and whisk to combine. Season with salt and pepper, to taste. Then set aside until needed.

6.For the mackerel tartare, gently fry the shallot in the pomace oil until softened, without colouring.

7.Remove from the heat and mix in a bowl with the green apple and dill. Set aside in the fridge to cool.

8.Mix the smoked and fresh mackerel with the cooled apple and shallot, season to taste with about 30ml/1½fl oz of the green apple vinaigrette and some salt and pepper. Set aside in the fridge until needed.

10.For the prosciutto crisp, line a baking tray with parchment paper and brush with a little pomace oil.

11.Then place the prosciutto on the paper and finish with another sheet of parchment paper.

12.Place another baking tray on top and cook in the oven for 15-18 minutes or until crisp. Then remove from the tray and cool on a wire rack.

13.Preheat a deep fat fryer to 180C/350F.

14.For the crisp poached quails’ eggs, poach the quails’ eggs for 90 seconds. Remove from the water with a slotted spoon and set aside to drain on kitchen paper.

15.Place the flour and beaten egg into separate bowls. Stir together the parmesan and panko breadcrumbs in a third bowl. Dip the poached eggs into flour, egg, then breadcrumbs.

16.Deep-fry the breaded eggs for 2-3 minutes, or until golden and crisp. Remove with a slotted spoon and set aside to drain on kitchen paper. Season with salt and pepper.

17.To serve, dress each serving plate with a swipe of the horseradish cream. Add two quenelles of the mackerel tartare and a quails’ egg. Remove the cucumber from the marinade and spoon around the plate. Then add the prosciutto crisp.

18.Dress the frisée in a little of the apple dressing. Garnish the plate with the frisée and mustard frills. Pour the remaining dressing in a jug and serve on the side.

If you’re still not sure or a little nervous, I can make this dish for you.

Pomace oil is made from olives , I used olive oil as an alternative

For more info , mail or call : simon-bingham@simons-sauces.com

0642291707

Many thanks to Keri Moss masterchef professional winner 2012 for this most fantastic dish.

Tags: Mackerel

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Categories Fish and Seafood, Recipe of the day, Uncategorized

Recipe of the day: Moules au Cidre, Mussels cooked in Cider

18 Nov

Moules au Cidre, Mussels cooked in Cider is my take on the French classic moules marinieres ,using cider instead of wine and my magic little touch fennel.

Mussel tips and info

COOKING TIPS: Mussels are most often steamed open over a small amount of flavoured liquid, as in Moules marinière, although they can also be oven roasted and are particularly good cooked ‘en papillote’ (in a bag). Wine, stock, beer and cider are all great for cooking mussels, but take care not to add salt to the liquid as mussel juice can be very salty If a mussel is unopened after cooking , this indicates that it was already dead. You will probably notice the colour of the meat varies between beige and orange. This is an indication of sex – beige for male and orange for female; there is no difference in flavour. A great way to eat is by pullingl the meat from one shell and then use that shell as a pincer to remove meat from the rest. Serve simply with crusty bread – lovely!

Buying the best

Mussels in the shell are sold either alive or pre-cooked. They’re available out of the shell as ‘mussel meat’, or brined or pickled in cans. For cooking, you really want live mussels in the shell. Farmed mussels are a particularly good buy as they are often more appealing to look at and require a lot less scrubbing under the tap to remove barnacles. Live mussels are often sold pre-weighed in a net bag, and should be kept cool on the way home.

Storing live mussels

Don’t leave them wrapped in a plastic bag (they can suffocate), or soaking in water, as chemicals and the lack of salinity (salt) can also kill them. Instead, keep them in a bowl, lightly covered with damp kitchen paper, in the bottom of the fridge – not too cold or they won’t last as long. They can then last up to five days – although you should expect to lose quite a few over this length of time, so it’s best to eat them on the day of purchase.

Ingredients,

Serves 4, or if you’re really greedy like me serves 2.

• olive oil

• Small knob butter

• 2kg mussels, de-bearded and scrubbed clean (ask your fishmonger to do this for you)

• 2 cloves of garlic, peeled and finely sliced

• 150ml good-quality cider

• 2 tablespoons crème fraîche

• 4 banana shallots, finely sliced

• 1 small fennel bulb , finely sliced

• 2 bay leaves

• a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

• 1 chili finely sliced and de-seeded (this is optional don’t add if you don’t want )

method

1. Raw mussels MUST be alive when you cook them, so careful preparation is key. Wash them under cold running water until it runs clear, and scrub if necessary. Pull the ‘beard’ away from each individual mussel – this is the byssus thread, a protein the mussel ‘spins’ so it can attach itself to rock or rope. Drain and then check; if the shell is tightly shut, this is a good indication that it’s alive. If the mussel is open, tap it sharply for a few seconds – if it is alive, it will close. Discard any that appear to be dead as they can decompose very rapidly, and eating one that you aren’t sure of is not worth the risk. Don’t check them too far in advance; cook within a few minutes to be on the safe side.

2. Heat the butter and oil in a pan large enough to easily fit the mussels, Throw in the shallots ,fennel, garlic bay leaves, then cook for 3-5 min`s until softened.

Whack the heat up to maximum pour in the cider and bring to the boil, then tip in the mussels and place a lid on the pan.give it a good shake, then cook the mussels for 3-5 min`s, shaking the pan occasionally, until all the mussels have opened. Discard any that haven’t.

3. stir in the crème fraîche, add the chili (if desired) and scatter the parsley all over. scoop the mussels into bowls. Serve with hunks of my crusty parmesan and sun-dried tomato bread for mopping up the sauce.

Still not sure or scared about cooking mussels, I could come and cook them for you and your family.

For info mail or phone: simon.bingham@simons-sauces.com 0642297107

Tags: cider, Mussels

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Categories Fish and Seafood, Recipe of the day

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