gin mussels

Gin mussels – flexing your tastebuds

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

Ingredients:

  • 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

Method:

  1. Clean mussels in cold water and remove the “beards”
  2. Scrub the shells and soak them in cold water to remove any grit
  3. Finely chop the onion, garlic, chili and bacon and fry in the butter
  4. Tie the herbs in a bunch and add to the pan
  5. Stir the pan to ensure the herbs are covered in butter
  6. Add the gin, cream, chopped celery sticks, chili powder and paprika
  7. Simmer to reduce and thicken the sauce
  8. Add mussels and celery leaves
  9. Cover and steam for 3-4 minutes until mussels have opened up
  10. 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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baked salmon

Gin baked salmon: full of buttery, juniper goodness

Gin seems to be everywhere these days and increasingly, it’s popping up in delicious, easy to prepare recipes.
Whether you’re looking for a booze-soaked cake to cheer you up on a dark autumn afternoon or a hearty stew to keep the cold winter weather at bay, somewhere there’s a gin recipe for you. And when gin does make an appearance, its junipery bitterness and complex botanicals can elevate even the most ordinary dish into something a bit special. Gin delivers an extra layer of character that will keep your guests coming back for more. Some people have more of a sweet tooth and prefer gin-soaked trifles or gin and lemon drizzle cakes. Others are partial to more savoury treats such as casseroles and even curries.
All of these delicious dishes (and many more) are suitable candidates for gin cooking.

10 minutes to prep, 60 minutes to sip

That’s why we wanted to share a quick and easy baked salmon recipe that is healthy and can be knocked up with as little as 10 minutes prep time.
This is important, because it leaves you with a full 60 minutes in which to select a decent gin, find an appropriate garnish and top up your favourite glass with a freshly poured tonic water. Then sit back and watch while the salmon slowly roasts in the oven. This is the perfect way to enjoy cooking with gin and this recipe is so easy to make.

Bertha’s revenge?

First of all (and most importantly) choose a decent gin – the more aromatic the better. This easy gin recipe will infuse your salmon with a gin flavour that perfectly complements the creamy richness of the salmon. We recommend using a bottle of Bertha’s Revenge (paid link). This is a complex, charismatic gin from Ireland made from milk provided by the offspring of Bertha, Ireland’s most famous cow (check out our recent review of Bertha’s Revenge to get the full details).

But for now, all you need to know is that it will infuse your salmon with a buttery, juniper-rich flavour, balanced by the soft citrus notes from the gin. Bertha’s revenge says on the label that their final ingredient is “plenty of laughter” – a sentiment that we heartily endorse every time you put your chef’s apron on.

So, here’s the simple recipe – and don’t forget to pour that chef’s drink as soon as the oven door has closed!

Gin baked salmon recipe

Ingredients:

  • ⅓ cup coarse sea salt
  • ⅓ cup sugar
  • zest of one lemon
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon of coarsely ground black pepper
  • 1 tablespoon gin (Bertha’s Revenge highly recommended)
  • 2 x 8oz salmon fillets
  • 1-3 tablespoons of cooking oil

Method:

  1. Preheat oven to 225F.
  2. To prepare the fish, rinse the fillets and pat dry with paper towel. Rub lightly with cooking oil
  3. Mix together the salt, sugar, lemon zest, thyme and pepper. Add gin. The mixture should resemble wet sand. Remember, this rub can be stored for one week (in an airtight container).
  4. Rub the salmon fillets with the mixture using around 1 tablespoon per fillet.
  5. Wrap fillets tight in plastic wrap and refrigerate for between one and two hours.
  6. Cook fish right away (or store in fridge for one day). Bake at 225F for 25-30 minutes. Begin to check fish after 20 minutes.

Pour yourself another well deserved G&T and eat your baked salmon while still piping hot!