PORTHILLY AND DOOM BAR MUSSELS

BY JOHN WALTON

SERVES: 4 PREPARATION: 15mins COOKING: 30mins

Mussels are one of John Walton's favourite shellfish and paired with beer it takes them to a whole new level. This dish is a great centrepiece to any table.

Padstow born-and-bred, John is driven by a life-long passion for cooking local produce. Having met Paul Ainsworth in 2003 when they were both working under Marcus Wareing in London, Paul was keen to have John back by his side when he opened Number 6. Having been the Head Chef here since the early days, Paul holds John in high regard as not only a fantastic leader and mentor, but also as the glue that holds the team together.

ingredients
method
beer pairing
  • 1kg Porthilly mussels,
  • cleaned and de-bearded
  • 1 red onion, sliced thinly
  • 50g butter
  • 200g smoked bacon
  • 20g crème fraîche
  • 1 bunch spring onions,
  • sliced thinly
  • 30g flat-leaf
  • parsley, chopped
  • 300ml Sharp’s Doom Bar
  1. Slice the smoked bacon, add to a deep, hot pan and cook until golden.
  2. Next add the butter, and once melted and nut brown in colour, add the sliced red onions and sweat lightly.
  3. Now add the beer and crème fraîche and reduce slightly.
  4. Add the mussels to the pan and stir well, then place a lid on top and steam until open.
  5. Once the mussels are open, stir through the spring onions and chopped parsley, then serve straight away.

Try with a Sharp’s Doom Bar, Doom Bar Zero, a Wheat Beer or Czech Pilsner.

ingredients
  • 1kg Porthilly mussels,
  • cleaned and de-bearded
  • 1 red onion, sliced thinly
  • 50g butter
  • 200g smoked bacon
  • 20g crème fraîche
  • 1 bunch spring onions,
  • sliced thinly
  • 30g flat-leaf
  • parsley, chopped
  • 300ml Sharp’s Doom Bar
method
  1. Slice the smoked bacon, add to a deep, hot pan and cook until golden.
  2. Next add the butter, and once melted and nut brown in colour, add the sliced red onions and sweat lightly.
  3. Now add the beer and crème fraîche and reduce slightly.
  4. Add the mussels to the pan and stir well, then place a lid on top and steam until open.
  5. Once the mussels are open, stir through the spring onions and chopped parsley, then serve straight away.
beer pairing

Try with a Sharp’s Doom Bar, Doom Bar Zero, a Wheat Beer or Czech Pilsner.

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