Short Rib of Beef with Mussels, Parsley and Wild Garlic

jamesmartinchef.co.uk

Andy Taylor

Glyn Purnell recipes

2 tbsp butter

2 short ribs, soaked in brine for 3 hours

1 carrot, peeled and roughly chopped

1 onion, roughly chopped

2 sticks celery, roughly chopped

1 garlic clove, sliced

3 sprigs thyme

2 bay leaves

4 peppercorns

250ml/9fl oz red wine

250ml/9fl oz beef stock

subheading: For the mussels:

25g/1oz unsalted butter

2 shallots, finely chopped

1 garlic clove, sliced

2 tbsp fresh parsley stalks

1.5kg/3lb 5oz mussels, cleaned and beards removed

200ml/7fl oz dry cider

subheading: For the garlic and parsley butter:

½ bunch flat leaf parsley

5 to 6 large leaves wild garlic

150g/5½oz salted butter, softened

1 garlic clove, chopped

subheading: For the garnish:

Handful baby watercress

Directions at jamesmartinchef.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer