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

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.