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1/2 a pint of mead
4 Spring onions (finely chopped)
Discard any open mussels that don’t close when you tap them.
Mix together the mead and the cream. Stir in the onions.
Bring this to a boil and add the Mussels. Cover and leave to cook for 2 minutes.
Remove the cover and shake or stir. When all the mussels have opened they are ready.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon