Spring is that time of year when most of us get giddy at the signs of warmer weather and the promise of a long lazy summer ahead. I like to start this time of year off with a good decluttering and making my home look like its shed a few pounds. I want to embrace the all the good things ahead carefree and unhindered such as festival planning, family meet ups and sunshine snoozes at the beach hut.
I also like to take full advantage of all the free food I can get my hands on, whether that’s fruit, vegetables and herbs which either I grow or can forage locally. Luckily enough I found a clump of wild garlic in a woodland a short walk away from the beach and I’ve been raiding it mercilessly ever since.
Here’s a video of my latest video showing how I cooked that wild garlic and maybe soon I’ll fish for my own mussels too!
- 400g fresh live mussels
- 1 onion, chopped
- 3 slices smoked bacon, chopped
- 1 large handful wild garlic, shredded
- 300ml dry cider
- Firstly you need to pick your wild garlic, this can be found in most woodlands and the best bit it’s free! One large handful is plenty for this dish and if you pick two have two handfuls you’ve got enough for a feast.
- Mussels need a little preparation but not much, remove any beards attached and discard any that remain opened once pinched together or when the shell is tapped and place into a large bowl and rinse in water, drain and your ready to go.
- Chop an onion and some smoked bacon and add these to a pan with some oil and fry until the onion starts to soften.
- Shred the wild garlic and add this to the pan and allow to wilt a little then add some dry cider and let this cook down to reduce to about half.
- Add the mussels, place the lid on and cook until the mussels have opened. You may need to check this from time to time but this should take around 4-5 minutes.
- Dish up and serve with fries or bread to mop up those delicious juices.