Mussels in Black Sheep Ale

StarterServes 4

Sharing a recipe from their forthcoming Taste of Yorkshire course which takes place at the newly opened Ashbhurton Cookery School in Halifax, this delicious dish combines fresh mussels with the classic Yorkshire ale to create a sumptuous supper dish. One of the UK’s leading independent culinary schools, Ashburton’s newly opened site at Dean Clough Mills (it’s first outside of their native Devon) runs a variety of cookery courses throughout the year ranging from chef foundation courses to full culinary diploma’s in cuisine and patisserie as well as a variety aimed at home cooks.  For more information and full list of upcoming courses visit



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


  1. Mix the crème fraiche, mustards and chopped herbs together, then place in fridge.
  2. 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.
  3. Turn up the heat and add the mussels, place a lid on the pan and cook for 2 minutes.
  4. Add the ale and quickly place the lid on and allow to steam until the mussels open.
  5. Add the crème fraiche mix and tomatoes and turn off the heat.
  6. Serve with crusty bread or chips for classic moules frites
  Note: discard any up-opened mussels