Mussels in Creamy Horseradish SauceOrigin: Ancient Period: Traditional |
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Seafood in general and shellfish in particular have been an important human food resource for millennia. The huge midden heaps of discarded shells shows that our early ancestors used to use the same beach season after season in search of shellfish. They have been eaten since the very earliest times, but the advent of fire-proof pottery and agriculture allowed shellfish to be cooked in butter with flavourings, thus potentially making them far more exciting. This is a very rich Iron Age dish that uses wild mustard seeds and horseradish to flavour the sauce for the mussels. Ingredients:
500g mussels, cleaned and de-bearded 
Method:PreparationAdd the mussels to a pan with a splash of water. Steam for about 5 minutes, or until the mussels open. Pick through the mussels and discard any that have not opened. Add the butter to the pan then stir-in the mustard seeds and horseradish. Stir to combine then shake the pan to mix all the ingredients. Finally add the cream and allow to heat through. Serve immediately. |
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