A delicious 5 minute dish with a zingy, Asian twist!
Billy here guys with a quick ‘how to make’ video - for this simple, easy and quick to make seasonal, healthy dish.
From October through to April, Cornish mussels are on top form and can be eaten without affecting summer spawning. Just do mussels in the normal way with a generous glug of Jack's Ginger infused kombucha for that Asian fusion twist, a little garlic, chilli and fresh herbs. Our ginger kombucha provides fermented, tart, spicy and citric flavour notes that make this dish absolutely delicious. Mussels release their own salty sweet liquid when cooking so about a third of a bottle of Jack’s is about right.
Here's my quick 'how to' video...
What you’ll need -
A quick guide to mussel cleaning and checking -
We’d love you to give this fabulous recipe a try. Let us know how yours turns out!
|Written by brew boffin Billy. When he’s not whispering sweet nothings to the fermenters, he loves spending time with his family in his hometown Falmouth, foraging around the local countryside and cooking imaginative recipes at home.|