How to make River Cottage's mussels with celeriac and seaweed

Rope grown mussels are the most sustainable form of seafood going, we all need to eat more of these delicious, salty morsels

(Matt Austin)

Mussels with celeriac, seaweed and cider

Everything about mussels reminds me of walking on the beach but combining them with earthy celeriac and the light orchard flavour of cider is just perfect.

Serves 2

200g celeriac, peeled and finely diced
40g butter
Organic scrumpy cider
1 tsp dried, flaked English seaweed 
1 clove of garlic, finely chopped
1kg mussels, rope grown (not dredged)

Put the butter in a large saucepan (with plenty of room for the mussels to fit and expand and with a well-fitting lid) heat until foaming and add the celeriac and garlic then cook until they gain a little colour.

Add the mussels, seaweed and cider and place a lid on, then cook on a high heat shaking the pan every minute for 3 minutes or until all the mussels have opened.

Discard any unopened mussels and serve with proper sourdough to match the scrumpy flavour.

Recipe by Gelf Alderson, executive head chef at River Cottage (rivercottage.net)