Salt and freshly ground black pepper, to taste
100ml olive oil
½ onion, peeled and sliced
4 – 5 garlic cloves, peeled and chopped
Small handful fresh thyme, chopped
40ml paprika powder
200ml blonde beer
80ml (1/3 cup) honey
240ml fresh cream
120g salted butter
Small handful fresh parsley, chopped
Oil, to deep-fry
Sweet potato crisps, to serve
Edible flowers, to garnish
1. Boil the potatoes in water in a pot over high heat, 30 minutes. Remove from pot and peel.
2. Remove the mussels from their shells, clean and season. Heat a pan over medium-high heat, add the olive oil and sauté the mussels, about 3 – 4 minutes. Add the onion, garlic, thyme and paprika, cover and let it simmer, 3 – 4 minutes.
3. Deglaze the pan with the beer and allow it to simmer for a further 5 – 6 minutes. Stir in the honey, 120ml of the cream and 60g of the butter and remove from heat. Sprinkle over the parsley.
4. Use a vegetable mill or potato ricer to crush the boiled potatoes, season and stir in the remaining cream and butter.
5. Place the mussels back in their shells and top with the creamy beer sauce. Serve with some mashed potato and the sweet potato crisps. Garnish with edible flowers.
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