Miso & clotted cream mussels with spinach and chilli oil

Name: Miso & clotted cream mussels with spinach and chilli oil
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 echalion shallot, finely chopped; 2 cloves garlic, finely sliced; 10 g piece ginger, finely grated; 1 tbsp white miso paste; 1 tsp vegetable bouillon powder; 200 g Waitrose Scottish Mussels; 120 g pack baby spinach; 3 tbsp Clotted cream; 1 tbsp Lee Kum Kee Chiu Chow Chilli Oil, or to taste; ¼ lemon or lime, cut into 2 wedges

The deep umami savouriness of miso, onion and garlic balances this mussel dish from Elly Curshen using leftover clotted cream.

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Serves2
CourseMain meal
Prepare5 mins
Cook12 mins
Total time17 mins

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1 tbsp olive oil
1 echalion shallot, finely chopped
2 cloves garlic, finely sliced
10g piece ginger, finely grated
1 tbsp white miso paste
1 tsp vegetable bouillon powder
2 x 200g Waitrose Scottish Mussels
120g pack baby spinach
3 tbsp Clotted cream
1 tbsp Lee Kum Kee Chiu Chow Chilli Oil, or to taste
¼ lemon or lime, cut into 2 wedges

Heat the oil in a large pan over a medium heat. Add the shallot, garlic and ginger and cook for 3 minutes until soft and fragrant. Add the miso and cook for 1 minute more, stirring regularly.
Meanwhile, dissolve the bouillon in 250ml boiling water from the kettle. Pour into the pan and bring to the boil. Add the mussels (including all the liquid from the pouches), discarding any with broken shells. Cover and simmer over a medium heat for 3 minutes, until the mussels are piping hot. Add the spinach, stir, cover, then simmer for 2 minutes more.
Turn off the heat, add the clotted cream to the pan, cover again and leave to rest for 1 minute so the cream melts into the sauce.
Divide the mussels, spinach and sauce between 2 bowls (remove any broken shells or unopened mussels) and drizzle with the chilli oil. Serve with a lemon or lime wedge to squeeze over the top.

Cook’s tip

Creamy cheese sauce
Add a spoonful (or two!) of clotted cream to a cheese sauce with the milk to enrich the sauce and help create an extra indulgent cauliflower or macaroni cheese.

Potato salad
Beat together 2 parts clotted cream to 3 parts mayonnaise, plus Dijon mustard to taste, in a large bowl. Add boiled and quartered new potatoes. Fold through plenty of finely chopped chives, sliced cornichons and capers, to make a fantastic potato salad.

Clotted cream crumpets
Spread clotted cream onto a toasted crumpet, just as you would with butter. Drizzle some honey and sprinkle with cinnamon for a great breakfast or afternoon treat.

Typical values per serving when made using specific products in recipe