Mussels with celeriac, seaweed and cider

Head chef at River Cottage Kitchen in Bristol, Phil James, puts at-its-best celeriac to work with mussels, to create a dish that combines comforting earthiness with fresh flavours of the sea...

Yields2 Servings
 40g butter
 200g celeriac, peeled and finely diced
 1 garlic clove, finely chopped
 1kg mussels (rope grown, not dredged)
 1 tsp flaked English seaweed
 200ml organic scrumpy cider
 sourdough bread, to serve
1

Put the butter in a large saucepan that has a well-fitting-lid and plenty of room for the mussels to fit and expand. Heat until foaming and add the celeriac and garlic. Cook gently until they gain a little colour.

2

Add the mussels, seaweed and cider and cover with a lid. Cook on a high heat for 3 minutes (shaking the pan every minute) or until the mussels have opened.

3

Discard any unopened mussels and serve withproper sourdough to mop up that cider sauce.

Category

Ingredients

 40g butter
 200g celeriac, peeled and finely diced
 1 garlic clove, finely chopped
 1kg mussels (rope grown, not dredged)
 1 tsp flaked English seaweed
 200ml organic scrumpy cider
 sourdough bread, to serve

Directions

1

Put the butter in a large saucepan that has a well-fitting-lid and plenty of room for the mussels to fit and expand. Heat until foaming and add the celeriac and garlic. Cook gently until they gain a little colour.

2

Add the mussels, seaweed and cider and cover with a lid. Cook on a high heat for 3 minutes (shaking the pan every minute) or until the mussels have opened.

3

Discard any unopened mussels and serve withproper sourdough to mop up that cider sauce.

Mussels with celeriac, seaweed and cider