1.5kg Fresh mussels, rinsed and de-bearded
A good handful of fresh Hop shoots
2 Banana shallots, finely chopped
A wine glass of dry cider
Finely chopped Ramsons to serve (optional)
In a large pan, soften the shallots in a little olive oil for about five minutes, then stir in the hop shoots for a further three. Tip in the mussels, pour over the cider and then pop the lid on the pan. Cook for about six minutes, until all of the mussels have opened. Serve with a sprinkle of finely chopped Ramsons and crusty bread.