Feast Norfolk Magazine
Recipe by Matty Adcock, head chef of The Kings Head at Letheringsett
SERVES ONE
INGREDIENTS
900g of mussels, cleaned and ‘de-bearded’
20g of garlic purée
¼ white onion, diced
175ml of white wine
150ml of double cream
20g of garlic purée
¼ white onion, diced
175ml of white wine
150ml of double cream
¼ wedge of lemon, juiced
Parsley, chopped
Black pepper
1tbsp of rapeseed oil
METHOD
Sweat the onion and garlic together in a pan and then add the mussels and wine. Steam with the lid on over low heat for a few minutes until mussels nearly open. Then add the cream, and bring to boil until mussels have fully opened. Add the lemon juice and parsley. Serve in a deep bowl, with fresh crusty bread.
