The Forth Inn

Main Street, Aberfoyle, The Trossachs, Scotland. Tel: +44 (0) 1877 382 372 email: Phil@ForthInn.com

SLTN Independent Pub of the Year

Also voted

'Best Place to Eat Out' by this Tourist Board

The Strathard News is the village monthly publication, every month The Forth Inn sponsors a recipe.

We thought we would share them with you!

Mussels in Sweet Chilli Crème Fraiche

Serves 1

1 portion Fresh Mussels

½ White Onion Thinly Sliced

2 floz White Wine

4oz Crème Fraiche

1 tblspn Sweet Chilli Sauce

White Pepper

Clean the mussels free of all barnacles de-beard and wash, (alternatively buy cleaned ones, but they are a lot more expensive!).

All fresh mussels should be closed. If any are open to ensure they are still live tap them gently on their pointed end, this should make them close. If they do not close do not use them - chuck-um away!

Heat a wok to smoke point. Add the onion and mussels, then add the wine. This will steam the mussels and start to open them. Cook for 2 – 3 mins then add the rest of the ingredients. Bring to the boil then reduce the heat stirring the mussels occasionally. If the sauce is too thick add a touch of wine or water. All the mussels should open fully when ready, if any do not open discard them.

Serve with crusty bread and butter.

Mike the Chef!

ps this is a fairly standard recipe.......you could swap the chilli for any other flavouring to suit your taste, at the Forth we use things like Pickled Ginger, Curry Paste, and Lemon Grass & Chive etc....etc.. enjoy