We all know how versatile gin can be and increasingly it is appearing in more and more interesting recipes. With so many complex ingredients and unique flavours, a carefully chosen gin can add layers of undiscovered flavour to traditional dishes that would have probably been unthinkable only a few years ago.
But as the gin revolution has accelerated and gastronomy has gone mainstream, the two world’s have collided with some interesting results.
Creamy, bacon sauce, fresh mussels and rosemary
Over the last year, Barcelona Gin has shared a selection of gin recipes to delight the senses. From gin venison casserole to orange gin drizzle cake and from gin ice cream to gin scampi, we’ve found some great recipes that are packed with flavour, delicious to taste and easy to make. But here’s something we haven’t explored: gin and mussels.
The UK mussel season used to last from winter to mid March. But these days, it seems to be extending, so good, fresh, plump mussels are more accessible than ever. As we’re still on the edge of prime season, we thought we’d share this delicious recipe which calls for a large dose of gin to bring it properly to life.
We’ve hunted down a delicious, creamy gin-fuelled mussels recipe that features the compulsory gin and mussels alongside the smoky richness of bacon, the herbal spice of thyme and rosemary, the savoury taste of celery and the comforting richness of cream to finish it off.
We think you’ll like it – it’s really easy to make, absolutely delicious and you can do it all in 10 easy steps.
Add a dash of gin…
We suggest that you pair this with Spain’s delicious Gin Mare (to dial up those rosemary notes) or try it with a creamy gin to add richness and depth to the dish. You could also try our old favourite, Bertha’s Revenge or branch out into the Scottish islands with the beautiful Tobermory Hebridean gin (with a dash of local whisky to add a little depth).
Gin Mussels recipe
- 2 kg fresh mussels
- 4 shallots
- 1 clove of garlic
- 4 rashers of streaky bacon
- 50g butter
- Thyme, rosemary, bay leaf, red chili
- 2 sticks of celery (plus leaves)
- Ground paprika
- Hot chili powder
- 200 ml gin
- 100 ml cream
- Clean mussels in cold water and remove the “beards”
- Scrub the shells and soak them in cold water to remove any grit
- Finely chop the onion, garlic, chili and bacon and fry in the butter
- Tie the herbs in a bunch and add to the pan
- Stir the pan to ensure the herbs are covered in butter
- Add the gin, cream, chopped celery sticks, chili powder and paprika
- Simmer to reduce and thicken the sauce
- Add mussels and celery leaves
- Cover and steam for 3-4 minutes until mussels have opened up
- Serve in bowls, pouring extra sauce over the top.
Serve with chunks of crusty bread and a strong G&T – and dig in!
Written by Steve (with a little help from Ruddles, the gin dog!)
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