[av_section min_height=’50’ min_height_px=’500px’ padding=’default’ shadow=’no-shadow’ bottom_border=’no-border-styling’ id=” color=’main_color’ custom_bg=” src=’https://www.scottishshellfish.co.uk/wp-content/uploads/2016/10/moules-1500×1000.jpg’ attachment=’1157′ attachment_size=’full’ attach=’parallax’ position=’center center’ repeat=’no-repeat’ video=” video_ratio=’16:9′ overlay_enable=’aviaTBoverlay_enable’ overlay_opacity=’0.4′ overlay_color=’#0a0a0a’ overlay_pattern=” overlay_custom_pattern=” custom_class=”]
[av_heading heading=’Gin & Tonic Mussels by Claire Jessiman’ tag=’h1′ style=’blockquote modern-quote’ size=’40’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#ffffff’ custom_class=”][/av_heading]
[/av_section]
[av_one_third first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’]
[av_image src=’https://www.scottishshellfish.co.uk/wp-content/uploads/2016/10/moules-500×500.jpg’ attachment=’1156′ attachment_size=’full’ align=’center’ animation=’pop-up’ styling=’circle’ hover=” link=” target=” caption=” font_size=” appearance=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ custom_class=”][/av_image]
[/av_one_third]
[av_two_third min_height=” vertical_alignment=’av-align-top’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ custom_class=”]
[av_textblock size=” font_color=” color=” custom_class=”]
[/av_textblock]
[av_toggle_container initial=’1′ mode=’toggle’ sort=” custom_class=”]
[av_toggle title=’INGREDIENTS’ tags=”]
- 25g Salted Butter
- 1/2 Onion, very finely chopped
- 1 large Garlic clove, crushed
- 150ml Scottish Tonic Water
- 50ml Scottish Gin
- 1.5 kg Scottish Mussels
- 4 Tbsp. Double Cream
- 1 bunch Parsley, chopped
- Salt & Pepper
Serves: 2 as a main course or 4 as a starter
[/av_toggle]
[av_toggle title=’METHOD’ tags=”]
- Wash the mussels under cold running water and pull out any beards. If any are open, give them a wee tap to see if they will close shut. Discard those that don’t close, along with any that are cracked or damaged.
- Melt the butter in a large heavy based pan. (Make sure it’s one with a well-fitting lid).
- Gently fry the chopped onion and crushed garlic until soft.
- Pour in the Gin & Tonic and when it comes to the boil add the mussels.
- Cover with the lid and simmer for four or five minutes, occasionally shaking the pan, until all of the mussels are opened.
- Add the cream and parsley and season with freshly ground salt and pepper.
- Serve with plenty of crusty bread to soak up all the Gin & Tonic infused mussel juices.
[/av_toggle]
[/av_toggle_container]
[av_hr class=’default’ height=’50’ shadow=’no-shadow’ position=’center’ custom_border=’av-border-thin’ custom_width=’50px’ custom_border_color=” custom_margin_top=’30px’ custom_margin_bottom=’30px’ icon_select=’yes’ custom_icon_color=” icon=’ue808′]
[av_textblock size=” font_color=” color=” custom_class=”]
Recipe supplied by Foodie Quine, Claire Jessiman – visit her website here.
[/av_textblock]
[/av_two_third]
[av_section min_height=” min_height_px=’500px’ padding=’default’ shadow=’no-shadow’ bottom_border=’border-extra-arrow-down’ id=” color=’main_color’ custom_bg=’#0aa5b5′ src=” attachment=” attachment_size=” attach=’scroll’ position=’top left’ repeat=’no-repeat’ video=” video_ratio=’16:9′ overlay_opacity=’0.5′ overlay_color=” overlay_pattern=” overlay_custom_pattern=”]
[av_heading heading=’More recipes’ tag=’h1′ style=’blockquote modern-quote modern-centered’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#ffffff’][/av_heading]
[/av_section]
[av_blog blog_type=’posts’ categories=’23’ link=’category’ blog_style=’blog-grid’ columns=’5′ contents=’title’ content_length=’content’ preview_mode=’auto’ image_size=’portfolio’ items=’5′ offset=’0′ paginate=’yes’ custom_class=”]