Welsh Mussels with Whisky
This dish, paired with leek (the Welsh national emblem) and cream, is rich and truly moreish. The Welsh whisky is distilled near the picture-perfect Brecon Beacons, just under an hour away from Cardiff. The smoky warmth of the whisky coming though makes this a cracking dish as winter approaches. Enjoy!
Servings 2
Ingredients
- 1 kg fresh mussels
- 1 leek halved and sliced
- 1 stick celery sliced
- 1 knob butter
- 1 glug olive oil
- 50 ml Penderyn Welsh whisky see notes below
- 100 ml double cream
- 1 small bunch fresh parsley
- pinch fine sea salt and cracked black pepper
- 1 loaf good quality bread to serve
Instructions
- Wash and clean the mussels of any debris and beards present (this is the stingy bit that sticks out of the shell) and get rid of any opened or cracked ones. Search on YouTube for a video on preparing mussels if you are in any doubt!
- Place a wide and deep pan or pot over a medium heat, and add the olive oil and knob of butter. Sauté the leeks and celery until soft.
- Turn up the heat and add the whisky, allowing the alcohol to cook off. It should bubble rapidly for around 1-2 minutes, but don't let all the liquid evaporate away! - 1-2 mins cooking
- Turn down the heat slightly and add the double cream and mussels. Coat the mussels in the whisky and cream mixture then cover.
- Simmer for 3-4 mins or until all the shells have opened, revealing the meat in side! Discard any unopened mussels. Mix through the chopped parsley.
- Transfer the mussels to another bowl with a slotted spoon.
- Reduce the liquid remaining in the pan and season with salt and pepper. Once thickened, pour over the mussels in the bowl. It will smell amazing!
- Scatter any remaining chopped parsley on top.
- Serve with plenty of bread and get stuck in!
Notes
When choosing the whisky, opt for a non-peated, light variety. I use Penderyn Myth or a Scottish whisky called Talisker Strom.