Mussels with Cornish Cream and Caribbean Sauce

To make the Cornish cream sauce, slice the onion and place into a pre-heated pan with the butter and cook on a low heat for 30 minutes. Add one bottle of cider to the onions, allow to heat up before adding the double cream. Leave it on the heat to reduce, until it reaches a desired consistency.

To make the Caribbean style sauce, place the finely chopped ginger into a pre-heated pan and fry with the pepper, spring onions, roasted allspice seeds, chilli and coriander. Remove the zest from the lime and finely chop, add it to the pan, along with the coconut milk and warm through.

To cook the mussels, put the remaining bottle of cider into a pre-heated pan and bring to the boil. Place the mussels in and cook for three minutes. Discard any mussels that stay closed.

Add some diced pomegranate for garnish.

Recipe courtesy of Matt Vernon for Andy Bates Street Feasts.