I decided to forego the knock-and run antics that give this Cornish event the Monday before Lent it’s name, and instead focus on the traditional meals that accompany the roguery. The options (according to wikipedia) were hearty pea soup or fresh seafood known as ‘trigg meat’.
I’ve been eyeing up the fresh mussels in the supermarket for a while now, so this seemed a good chance to give them a go. I went with the recipe on the packet: 1. clean beards and any dead mussels out. 2. add mussels, 1/3rd bottle white wine, 1/3 block of butter, a small carrot, leek, celery and onion – all chopped small, black pepper, bay leaf to a big pan. 3. with the lid on, bring to a boil over a high heat, and steam for 5 mins. 4. spoon out mussels and then reduce stock before pouring over.
Not quite the traditional Cornish cooking method I’m sure, but tasty all the same. Speaking of which, does anyone know the traditional UK ways to cook mussels?
