With the weekend upon you here is a little treat from us; A delicious yet simple recipe from the heart of Herefordshire stolen from Head Chef Callum at The Verzon House Hotel & Restaurant just outside Ledbury. Who has even promised to put it on the menu within the next week for those of you who would prefer it made for you!
Your Shopping List:
3x Shallots (Diced) (160Kg)
3x Clove Garlic (10Kg)
12x Large Sage leaves
50ml Double Cream
½ Lemon (Juice)
& of course 120ml Willy’s cider
Heat your pan with a splash of oil
Add the diced shallots and garlic gloves to brown (aprrox 1 min)
Next add the mussels and the key ingredient Willy’s Cider and cover for a further 2 minutes
Finally add in the cream, salt, lemon and sage and cover once again for the final 2 mins
We recommend serving in a bowl so you can enjoy soaking up the creamy cider with some warm fresh bread, it would be hard to resist finishing off that Chilly Willy’s too.
Bon Appétit & Enjoy your Weekend!
We can ensure empty bowls and bottles all round with this recipe!