Mussels, brown butter, dill & apple

Mussels, brown butter, dill & apple

By
From
Nordic Light
Serves
6
Prep
5 mins
Cooking time
5 mins
Photographer
Simon Bajada

In this simple dish, the sweetness and nuttiness of brown butter complements the pure, salty flavour of mussels beautifully, while the apple-cider vinegar does a great job of replacing the traditional lemon juice. Try to hunt down the best quality vinegar you can find – the cloudy, uglier, unpasteurised variety being better than the crystal clear kind as it retains its nutrients.

Ingredients

Quantity Ingredient
2kg blue mussels
150g unsalted butter
2 tablespoons rapeseed oil
4 shallots, finely diced
3 tablespoons apple-cider vinegar
1 tablespoon sea salt flakes
3 tablespoons chopped dill
1 granny smith apple, peeled, cored and grated

Method

  1. Discard any broken mussels, or open ones that don’t close when tapped on the bench. Scrub and pull out the hairy beards and rinse well. When cooked, discard any unopened mussels.
  2. Melt the butter in a heavy-based saucepan and cook for 2–3 minutes, until it is foaming, turning brown and you can smell a nutty aroma. Remove the pan from the heat and transfer it to a cold surface to stop the cooking. The butter will continue to cook in the pan, so if you feel like it is getting too dark, pour it into another vessel. Set aside.
  3. Heat the oil and shallots in a lidded pot over a low–medium heat until the shallots are translucent and slightly soft, about 4 minutes. Add the mussels, vinegar and sea salt, increase the heat to the high, cover with the lid and cook for 3 minutes. Give the pot a good shake to try and bring those mussels that are at the bottom of the pot to the top and cook for a further 3 minutes. Once almost all the mussels have opened, stir through the brown butter, dill and apple and cook for 30 seconds more. Serve immediately with a good lager and some dark rye bread.
Tags:
simon
bajada
new nordic
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