Porthilly mussels with leeks, cider and clotted cream

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Mussels, leeks and cider is a tried-and-tested combination of flavours that always makes the sun shine just that little bit brighter. Here, the sauce is given a Cornish kick of richness thanks to a little clotted cream. Serve with plenty of crusty bread.

This recipe is taken from Sea and Shore: Recipes and Stories From a Kitchen in Cornwall by Emily Scott (£26, Hardie Grant). Photography by Kim Lightbody.

First published in 2021

Porthilly Shellfish, based at Porthilly on the Camel Estuary, are growers of mussels, oysters, clams and other seasonal produce from the estuary and coastline, including the ever-wonderful samphire (a seaweed-like vegetable, also known as glasswort, foraged at the muddy low tide).





Wash the mussels under cold running water and pull off and discard any wispy ‘beards’ from the shells. Before cooking, you need to make sure all the mussels are alive, so discard any that have broken or cracked shells and any open ones that don’t close when tapped on a hard surface
Melt the butter in a very large pan with a lid over a medium heat, add the shallot, leek and garlic and cook for 5 minutes
Pour in the cider, bring to the boil, then add the mussels. Cover and cook for 5–7 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that are still closed after cooking
Remove the mussels with a slotted spoon and divide among 6 warmed deep bowls
Return the pan to the heat, bring the cooking liquid to the boil and bubble for 2–3 minutes to reduce. Stir in the cream and parsley, then season the sauce and pour over the mussels
First published in 2021

Emily Scott is the chef at Emily Scott Food at Watergate Bay in Cornwall and the author of Sea and Shore: Recipes and Stories From a Kitchen in Cornwall.

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