Shibden Mill Inn Mussels

Main courseServes 2

Start by making sure the mussels are clean, bright & unbroken, tap each mussel and if it remains open and doesn't close by itself discard them. Once washed set aside, in a large heavy bottomed pan, add the oil and ginger & fry over a low heat until soft. After 1-2 minutes add the shallot, garlic & chilli, turn the heat on full and stir with a wooden spoon. Add the mussels along with the lime, vinegar & wine, cover with a lid and stream for 3-4 minutes until all the mussels have opened. Divide into two bowls and serve with the coriander & topped with the spring onions.


1 kilo of clean mussels – unbroken mussels
1 shallot (chopped)
1 clove of garlic (chopped)
2 spring onions (chopped)
20g of ginger
5 sprigs of coriander
1 deseeded red chilli
½ lime
tbsp. of sherry vinegar
100ml white wine
2 tbsp. of rapeseed oil
1 tbsp. of mustard seeds