Polgoon Recipes!
Sanjay at the Greenbank Hotel in Falmouth is a regular user of Polgoon products in his many recipes. His latest recipe is:
Polgoon Peren steamed Fal Bay mussels, with chilli, ginger and coriander
Literally ready in minutes
Ingredients:
- 1 Tbsp vegetable oil
- 8 oz fresh mussels, bearded
- 4 oz. Polgoon vineyard Peren
- 3 Tbsp unsalted Cornish Butter
- 2 Tbsp fresh coriander leaves
- 1 large Shallot, sliced
- 2 red chilies seeded and chopped finely
- 1 bulb ginger sliced thinly
Method:
- Heat large skillet to medium heat and add vegetable oil.
- Add mussels and toss gently.
- Add Peren, chillies and, ginger; cover with a lid.
- Discard any mussels that are not open.
- Pour gently into large serving bowl garnish with some fresh coriander leaves and plenty of garlic bread.
Sanjay Says: Mussels and cider is a match made in heaven. This age old recipe works wonders with Peren's sharpness and marries well with the smoothness of chillies and ginger. Make sure you have plenty of bread to mop the sauce off the bowl.
Follow the link for further information on the Greenbank Hotel in Falmouth.
