With a juniper berry heart, these aromatic Brockmans Gin steamed mussels will go down a treat. For extra indulgence, add some skinny frites and a gin cocktail or two.
Ingredients
1kg mussels
3 garlic cloves, finely sliced
1 piece fresh ginger, peeled and sliced finely
200ml Brockmans Gin
1 tbsp tamari
3 spring onions, finely sliced
1 red chilli, finely sliced (or more according to personal taste)
1 handful chopped flat-leaf parsley
Oil, for frying
Method
Clean and debeard the mussels. Tap any open ones and discard any whose shells do not close. Transfer the mussels to a bowl of salted iced water. (A great tip for ensuring a grit-free dish is to scatter a handful of oats over the top of the water and set aside for 45 minutes – the mussels feed off the oats and, in feeding, expel any sand trapped inside their shells.)
In a large pan, soften the garlic in a little oil and stir through the ginger. Pour in the gin and simmer for five minutes before adding the tamari.
Toss in the spring onions and chillies, followed by the mussels. Place a lid on the pan and steam for three to five minutes, or until the mussels have opened
Take the pan off the heat and scatter over the chopped parsley. Serve immediately in warmed bowls, with a Brockmans Gin cocktail or your choice.
Recipe courtesy of Brockmans Gin
