Recipe: mussels in white wine by Dylans at Kings Arms
The St Albans restaurant’s recipe for a deliciously warming starter
Ingredients (for four)
1kg live mussels, debearded and scrubbed
5 cloves garlic, crushed
Handful parsley stalks
200ml red wine
40ml malt vinegar
100g pancetta lardons, fried crispy
25g flat leaf parsley, chopped
50g plain flour
1 tbsp vegetable oil
Optional for serving: garnish of frisée lettuce, parsley oil and grilled sour dough bread
1. Add the vegetable oil to a large saucepan with high sides and place on a high heat until smoking hot. Add the mussels followed by the garlic, parsley stalks and white wine in quick succession and secure the lid of the pan. After one minute, give the pan a quick shake and leave for a further two to three minutes until the shells have all opened.
2. Put a colander over a deep saucepan and drain the mussels, separating the shellfish from the white wine cooking liquor. Put the liquor aside. Take each mussel out of its shell and put the meat in a bowl.
3. In another saucepan, melt the butter and plain flour together to form a roux. Let this cook for two to three minutes while stirring (the roux should take on no colour).
4. Gradually whisk the cooking liquor into the roux using as much as needed for the sauce to have a consistency that will coat the back of a spoon. Season with black pepper and the malt vinegar.
5. To the sauce, add the mussels, pancetta lardons and chopped parsley.
6. Serve in hot starter bowls. At the restaurant, we garnish with frisée lettuce and parsley oil and serve with a hunk of grilled sour dough.
Recipe by Dylans Kings Arms, St Albans