By Roger Hickman
1tbsp of rapeseed oil
3 banana shallots
A splash of cream
The juice of one lime
A handful of flat leaf parsley, finely chopped
Clean the mussels, pulling out the beards, removing any barnacles, and making sure they are closed. Give any that are open a sharp tap with the back of a knife; any that do not close should be discarded. Put the mussels into a dry container; immersing them in fresh water will drown them.
Chop the leek and the shallots into fine dice. Heat the oil in a pan over a low to medium heat, and soften the leeks and shallots – you are looking for them to be translucent, not coloured. Now turn up the heat, and put in the mussels, followed by the stout.
Put the lid on and leave for five minutes. Remove the mussels, discarding any that have not opened. Reduce the cooking liquor by a half, and then add the cream, and return the mussels to the pan.
Squeeze in the lime juice, and scatter over the flat leaf parsley. Serve with brown bread made with black treacle.