Mussels

Ingredients:

  • Mussels

  • 1/2 a pint of mead

  • 250ml Cream

  • 4 Spring onions (finely chopped)

Method:

Discard any open mussels that don’t close when you tap them.

Mix together the mead and the cream. Stir in the onions.

Bring this to a boil and add the Mussels. Cover and leave to cook for 2 minutes.

Remove the cover and shake or stir. When all the mussels have opened they are ready.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon