Try it yourself: Our West Country Korev Mussel Recipe

F resh mussels bathed in korev lager and fresh cream is our Cornish take on the Belgian classic.

Indulge in a big bowl of the molluscs at your local, or use our recipe to craft a guaranteed crowd-pleaser at home.



Serves 1

Oil 10ml

Leek 40g, washed and finely sliced

Garlic 1 large clover, peeled and crushed

Mussels* 500g, washed and scrubbed

korev lager 100ml

Double cream 150ml


To serve

Fresh parsley chopped




* Before cooking, check the mussels are closed. Any open shells should be close when tapped gently - any that don't should be discarded. 



1. Heat the oil in a heavy-bottomed pan, then add the leek and garlic and cook for 1 minute.

2. Turn up the heat and add the mussels and korev. Cover the pan with a lid and steam for 3 minutes, or until all the mussels have opened.  

3. Stir in the cream and simmer to reduce the liquid until the sauce is thick and glossy. Remove the pan from the heat and discard any unopened mussels. 

4. Scatter parsley over the mussels and serve immediately with seasonal chips and a fresh baguette. 


Holly's Perfect Pairing

A Petit Chablis from Domaine Laroche is delightful with mussels. Its bright acidity cuts through the creamy sauce, while the wine's minerality and salinity complements shellfish rather than overpowering it. 


Recipe featured in The Local, read the full issue online.