Shetland mussels cooked with Corsican beer, hollandaise and truffle recipe

Josh Overington

Josh Overington

16th May 2016

Shetland mussels cooked with Corsican beer, hollandaise and truffle recipe

Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following Shetland mussels cooked with Corsican beer, hollandaise and truffle recipe a try yourself? This is a quick and easy recipe for Shetland mussels, cooked with Corsican beer, hollandaise and truffle by Josh Overington, Le Cochon Aveugle

Ingredients

  • 1kg Shetland mussels, cleaned and de-bearded
  • 100g mirepoix brunoise
  • 1 bottle Corsican beer
  • 4 tbsp pre-made hollandaise
  • 3 tbsp finely diced herbs, such as chervil, parsley and tarragon
  • 50g butter
  • 15g truffle

Method

Method:
In a boiling hot pan, add the Shetland mussels and Corsican beer until mussels are open. Strain and
reserve the cooking juices. Pick the flesh from the shells.
In a separate pan, add butter on medium heat until frothy. Add brunoise until al dente. Add mussels
to the pan along with reserved juices. Add the hollandaise, squeeze of lemon juice and grate in
truffle. Add herbs to finish the dish and serve.