With the holiday season now coming to a close and News Year’s resolutions in full swing, a healthier lifestyle is on the mind. At least for the first week of
January Ginuary. It may come as a surprise that tonic isn’t the only perfect pairing for our gin. Fresh seafood balances out the botanicals, adding a dash of Omega 3 and a nutritious meal to your weekly routine.
The chefs at Seafood Pub Company took part in a ‘Ready, Steady, Cook’ style cook-off, but the real challenge was how to use Brockmans within the recipes. After a bit of taste-testing, we’ve chosen our favourite: mussels.
Brockmans Gin steamed mussels
- 1kg mussels
- 3 garlic cloves, finely sliced
- 1 piece of fresh ginger, peeled and sliced finely
- 200ml of Brockmans Gin
- 1 tbsp of tamari
- 3 spring onions, finely sliced
- 1 red chilli, finely sliced (or more if liked)
- 1 handful of chopped flat-leaf parsley
- oil, for frying
- Clean and debeard the mussels. Tap any open ones and discard any whose shells do not close. Transfer the mussels to a bowl of salted iced water. (A great tip for ensuring a grit-free dish is to scatter a handful of oats over the top of the water and set aside for 45 minutes – the mussels feed off the oats and, in feeding, expel any sand trapped inside their shells.)
- In a large pan, soften the garlic in a little oil and stir through the ginger. Pour in Brockmans and simmer for 5 minutes before adding the tamari
- Toss in the spring onions and chillies, followed by the mussels. Place a lid on the pan and steam for 3–5 minutes, or until the mussels have opened
- Take the pan off the heat and scatter over the chopped parsley. Serve immediately in warmed bowls.
Enjoy with the Perfect Serve.