Seaweed steamed mussels

Serves two

Mussels are nearly always a winner, being quick, simple and delicious to cook but usually come with a garlic sauce. This recipe offers a simple and classy alternative filled with colour and ocean flavours.

1400g mussels, cleaned
1 shallot finely chopped
100ml white wine
100ml fish stock
(Optional 50ml double cream)
1-2 tbsp Sea Salad
1-2 tbsp parsley finely chopped

In a large pot cook mussels, wine, shallot for 4-5 mins until all are open. Remove any unopened ones. Add fish stock, (double cream) Dulse and parsley and cook for another 3-4 mins. Serve with crusty (sour)bread and enjoy.