FOOD & ENTERTAINMENT THE WORTLEY ARMS


Recipe time!


Sweet and sour mussels with chilli


FINE DINING AND GASTRO-PUB MEALS


Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley cooks a gluten-free gluten-free sweet, sour and hot Lock Fyne mussels.


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Ingredients Serves 2


1kg/2lb live mussels (Lock Fyne if possible) Sunflower oil


1 shallot, finely chopped 2 garlic cloves, peeled and lightly crushed


1 tbsp chopped ginger 1 lemongrass, finely sliced Equal amount of spring onion, coriander and basil, washed and finely chopped.


For the Sauce: 400ml water


2 tbsp muscovado sugar 2 lemons, juiced


1 tbsp fish sauce (nam plaa) ¼ cucumber, finely chopped ¼ mouli, finely chopped (optional) 2 carrots, peeled and finely chopped


1 shallot, peeled and finely chopped


2 green or white chillies, finely sliced


Method To make the sauce, place the


water in a saucepan with the brown sugar and bring to the boil until the sugar is dissolved. Remove from the heat and add the lemon juice and fish sauce then add the vegetables. Taste the sauce - it should be sweet and sour - then keep for later. Clean all the mussels with lots of fresh water, about four times remove any that are broken. Heat a drizzle of sunflower oil in a saucepan and gently soften the onion, ginger and garlic. Add the mussels to the


saucepan and put a lid on. Steam for a few minutes until the mussels are open. Discard any mussels that don’t open.


Add the warm sweet and sour sauce and stir well. To serve, place in two large bowls and garnish with the herbs and spring onion.


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