Mariner-style mussels is one the simplest, tastiest and well-known recipes originating from north-west coast of France. Here’s a localized Peninsula version with all the summer goods available on hand at Torello Farm.

serves 2

1kg fresh blue mussels, beards removed

2 tablespoons extra virgin olive oil

3 baby leeks, or 1 leek, green tops removed, white part chopped finely sliced

80ml (1/3 cup) verjuice

250g cherry tomatoes, halved (optional)

black pepper

¾ cup (1/2 bunch) chopped flat-leaf parsley leaves

baguette or ciabatta, sliced fresh or grilled

Rinse mussels under cold running water, cleaning off any debris with a scrubbing brush. Remove the beards by firmly pulling down along the shell seam. Discard any that are broken or don’t close when tapped.

Heat the oil in a heavy based medium saucepan over a medium heat. Add the leek and cook for 10 minutes stirring occasionally, until softened but not allowing to brown. Add the verjuice, mussels and the tomatoes, if using, then increase the heat to high and cover with a tight fitting lid. Cook for 2-3 minutes until the mussels open. Remove from the heat then stir through the parsley and a generous grinding of black pepper. Serve directly from the pot at the table, or transfer the mussels to serving bowls and ladle over the remaining cooking liquid.

Serve immediately with fresh or grilled bread to mop up the juices.

Recipe by Fiona Hammond, January 2023