Mussels In Wild Garlic


1kg of mussels
Large handful of wild garlic, washed
1 shallot
1 stick of celery
Half a bottle of white wine
100g of butter
200g of peas
250g of asparagus
1 lemon
Salt & pepper

  • Chop up the celery and shallot finely – add into a large saucepan and cook them in the butter, season
  • Add the white wine and reduced to half
  • Add the peas and asparagus on top the mussels & wild garlic – lid on for 5 minutes until the mussels have opened
  • Squeeze over the lemon, serve with sour dough bread & butter