Ingredients
Ingredients
1 sprig thyme
1 shallot, finely diced
2 vine tomatoes, skinned
2 cloves garlic, finely diced
300g fresh mussels
½ tsp Dijon mustard
½ tsp wholegrain mustard
100g crème fraiche
25g butter
Parsley & chervil, chopped
200ml Black Sheep ale
Method
- Mix the crème fraiche, mustards and chopped herbs together, then place in fridge.
- Melt the butter in a thick bottomed pan and add the shallot, thyme and garlic. Sweat for 3 minutes but do not allow to colour.
- Turn up the heat and add the mussels, place a lid on the pan and cook for 2 minutes.
- Add the ale and quickly place the lid on and allow to steam until the mussels open.
- Add the crème fraiche mix and tomatoes and turn off the heat.
- Serve with crusty bread or chips for classic moules frites