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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.