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This recipe from Jack Croft and Will Murray of Fallow celebrates super sustainable mussels. In the restaurant, the chefs use mussels from the River Teign, and sriracha made with English chillies. The mussels are gently smoked, and served with lightly charred broccoli and pickled lemons and shallots. To take this recipe up a notch, mix in 10g confit garlic after adding the sriracha. To make it slightly simpler, swap out the butter emulsion for 100g double cream. See the full recipe here: Head over to our Signature Series page to get exclusive access to more videos like this one: Become a member of the Great British Chefs Club: Subscribe to Great British Chefs YouTube channel: Follow Great British Chefs here: Facebook:
