This recipe from chef Eamon Fullalove is a wonderfully simple way to prepare our mussels. It uses our Pure Sea Salt with Celery to add a real savoury depth to the dish. We cooked these on a campfire, but you can just as easily cook them inside.
1 large onion
1 large leek
2 cloves of garlic
1 small bunch of parsley
a handful of mussels per person
1 bottle of cider (we used Ty Gwyn)
a generous pinch of celery Halen Môn
First, chop the vegetables and garlic as thin as you can. Add the celery salt. De-beard the mussels and discard any that are open.
Take a large saucepan and leave to heat up on the campfire – you want it sizzling.
Put all the dry ingredients in the same bowl, so you can pour them all in at once when the pan is hot enough.
Tip the mussels and vegetables into the pan, and pour the cider in. Cover with a lid.
When the mussels are open, they are ready to eat. Serve with the chopped parsley and fresh crusty bread. Best enjoyed outside with friends.