1 tbsp butter
1 heaped spoon of flour
1 tsp mustard
Bottle of beer (I used a 300ml Scottish IPA)
½ tsp cayenne pepper
½ cup mature cheddar, grated
1 egg yolk
4 hunks of bread
Side of trout or salmon
1 spoon oil (I used rapeseed)
2 lemons, sliced into rounds
Handful of thyme
Salt and pepper
1. Scrub and remove the beards from the mussels, rinsing under cold water. You can discard any mussels that don’t close when tapped.
2. Pop the mussels in a saucepan and add a glug of beer. Cover with a lid and cook until the shells open (around 4-5 minutes).
3. Meanwhile, melt the butter in a small saucepan and whisk in the flour.
4. Keep the saucepan on a low heat and whisk in the remaining beer slowly, followed by the mustard, cayenne pepper and grated cheese. Stir until smooth and then quickly whisk in the egg yolk.
5. Arrange the mussels on a large plate or shallow bowl. Pour over the sauce (try to get as much as possible inside the shells!) and serve with lightly toasted bread.
1. Preheat oven to 170 degrees. Cover a large roasting tray with tin foil (shiny side facing up) and place the side of fish on top, skin down.
2. Season the fish with salt and a little pepper and add the oil. Lay the lemon rounds along the centre of the fish and sprinkle on more pepper. Place springs of thyme to the sides.
3. Lift up the tin foil and wrap around the fish to create a parcel. Don’t wrap it too tightly, leaving a gap of air above the fish. This ensures the steam can still circulate above the fish in the parcel.
4. Cook for about 30 minutes. Serve with herby new potatoes, balsamic roasted tomatoes and grilled asparagus.