hello food tubers my name is Gil mother
I’m here ox which point on the gala
Peninsula a fantastic part of South
Wales Andrew hello nice to meet you
Andrew is going to be taking me out
here’s a local forager we’re going to be
looking for mussels down this coastline
we’re going to be cooking a beautiful
mussel periwinkle and bacon stew that’s
good so let’s go reason I come out today
with Andrew is because he’s an expert
local forager he knows the area he knows
the types of seaweeds that are growing
and he knows exactly what’s safe to eat
and what’s not yeah perfectly fresh
mussels right they should be completely
closed like that if they are they’re
good seafood on the gara peninsula is
absolutely amazing quality of the water
is very important crystal-clear the
mussels grow because they’re taking in
all the algae from the water filtering
it and that’s what makes them taste so
good well there’s some pepper Dahl’s
here we can have a look at which is one
of my favorite series actually in terms
of flavor I think you’d be hard pushed
to find the seaweed with more flavor in
it and that’s Z eaten yeah it’s a trial
like not believe it still neutral really
is these little sea snails they’re
actually carry Winky quickly cooked and
taken out with a little stick yeah and
your master thorn or a pin yeah okay so
we’ve only been out about half an hour
we’ve already got half a pot full of
goodies
periwinkles mussels and pepper dose not
bad is it for just a short bit of
foraging
so I’m sat here in this amazing patch of
woodland got a lovely fire in front of
me this is an amazing spot right so down
here I’ve got a bowl of mussels wild
mussels have quite a lot of barnacles on
them they need to be scraped off because
they’re actually living organisms when
you cook your mussels the barnacles fall
off into the into the base of your pan
we want to do is take the back of the
night and just scrape them off any
stubborn ones you can give a little tap
like this and they should just fall off
the periwinkles are just going to need a
quick wash so they can be added to the
mussels and then the tepid Dahl’s which
has that wonderful truffle flavor
we’re washed separately that’s actually
going to be a garnish for the dish so
we’re not going to cook it along with
the rest of the stuff it’s really
important they have a thoroughly good
clean so we’re taking one onion peeled
and thinly sliced take a couple of
cloves of garlic and then just here
we’ve got some lovely bacon local Welsh
smoked bacon four or five rushes and
just roughly chop them up 15 grams of
butter butter goes in and then this
lovely smoked bacon goes straight on top
of that move those around I think it’s
nice to add the bacon first because you
get the pork fat rendering through you
want to see a little bit of colour on it
just starting to crisp up around the
edges before you add the garlic and the
onions you want them to soften down
quite quickly start to move those around
so that’s looking really good it’s
smelling absolutely amazing we’re
probably ready to put the mussels and
periwinkles in now pinch of salt good
pinch of black pepper tend to do it by
hand instead of chucking them all in
because they can be a little bit of grit
at the bottom
Pam’s lovely and hot so as soon as the
muscles and periwinkles go in give them
a good stir so this is the point that
you want to add your wine or your cider
or in this case beer a lovely welsh
light ale we went and picked it up from
a micro brewery just down the road
actually and this one stood out actually
perfect for this kind of dish it’s got a
light delicate flavour not too deep not
too rich the mussels will come through
will work very well so we want a good
healthy glass of the beer these muscles
are going to be ready in about two
minutes max check them after one if
they’re all open straight out the pan
and into bowls Wow yeah they are looking
good 30 seconds more and these are going
to be ready just right now
is the point where the dulse goes in and
I’m going to just put good old pinching
it’s very strong don’t want it to
overpower the dish now I’ll just soften
and perfume the mussels those last few
seconds of cooking
looking good super Wow something smells
good
mm-hmm they’re just just beautiful
they’re looking quite meaty utley
they’re looking great lovely deep yellow
color it’s always nice and the muscles
active what we’re looking for bit of
smoked bacon a little bit of garlic so
these muscles and parabens are looking
absolutely delicious if you’re
interested in cooking more recipes like
this then check out the river cottage
channel loads of recipes on there loads
of lovely things
should we try these I think we should
the great thing about mussels is they
come with their own little serving spoon
that’s fantastic I like that very nice
but a little bit that subtle flavor of
the pepper dots as well yeah come
through that kind of earthiness yes what
a wonderful forage plate food
well those mussels are absolutely
delicious if you like the recipe please
like the video leave any comments down
below and if you’d like to see more of
this stuff than subscribe to the food
Tube channel thanks very much and see
you later
I’m here ox which point on the gala
Peninsula a fantastic part of South
Wales Andrew hello nice to meet you
Andrew is going to be taking me out
here’s a local forager we’re going to be
looking for mussels down this coastline
we’re going to be cooking a beautiful
mussel periwinkle and bacon stew that’s
good so let’s go reason I come out today
with Andrew is because he’s an expert
local forager he knows the area he knows
the types of seaweeds that are growing
and he knows exactly what’s safe to eat
and what’s not yeah perfectly fresh
mussels right they should be completely
closed like that if they are they’re
good seafood on the gara peninsula is
absolutely amazing quality of the water
is very important crystal-clear the
mussels grow because they’re taking in
all the algae from the water filtering
it and that’s what makes them taste so
good well there’s some pepper Dahl’s
here we can have a look at which is one
of my favorite series actually in terms
of flavor I think you’d be hard pushed
to find the seaweed with more flavor in
it and that’s Z eaten yeah it’s a trial
like not believe it still neutral really
is these little sea snails they’re
actually carry Winky quickly cooked and
taken out with a little stick yeah and
your master thorn or a pin yeah okay so
we’ve only been out about half an hour
we’ve already got half a pot full of
goodies
periwinkles mussels and pepper dose not
bad is it for just a short bit of
foraging
so I’m sat here in this amazing patch of
woodland got a lovely fire in front of
me this is an amazing spot right so down
here I’ve got a bowl of mussels wild
mussels have quite a lot of barnacles on
them they need to be scraped off because
they’re actually living organisms when
you cook your mussels the barnacles fall
off into the into the base of your pan
we want to do is take the back of the
night and just scrape them off any
stubborn ones you can give a little tap
like this and they should just fall off
the periwinkles are just going to need a
quick wash so they can be added to the
mussels and then the tepid Dahl’s which
has that wonderful truffle flavor
we’re washed separately that’s actually
going to be a garnish for the dish so
we’re not going to cook it along with
the rest of the stuff it’s really
important they have a thoroughly good
clean so we’re taking one onion peeled
and thinly sliced take a couple of
cloves of garlic and then just here
we’ve got some lovely bacon local Welsh
smoked bacon four or five rushes and
just roughly chop them up 15 grams of
butter butter goes in and then this
lovely smoked bacon goes straight on top
of that move those around I think it’s
nice to add the bacon first because you
get the pork fat rendering through you
want to see a little bit of colour on it
just starting to crisp up around the
edges before you add the garlic and the
onions you want them to soften down
quite quickly start to move those around
so that’s looking really good it’s
smelling absolutely amazing we’re
probably ready to put the mussels and
periwinkles in now pinch of salt good
pinch of black pepper tend to do it by
hand instead of chucking them all in
because they can be a little bit of grit
at the bottom
Pam’s lovely and hot so as soon as the
muscles and periwinkles go in give them
a good stir so this is the point that
you want to add your wine or your cider
or in this case beer a lovely welsh
light ale we went and picked it up from
a micro brewery just down the road
actually and this one stood out actually
perfect for this kind of dish it’s got a
light delicate flavour not too deep not
too rich the mussels will come through
will work very well so we want a good
healthy glass of the beer these muscles
are going to be ready in about two
minutes max check them after one if
they’re all open straight out the pan
and into bowls Wow yeah they are looking
good 30 seconds more and these are going
to be ready just right now
is the point where the dulse goes in and
I’m going to just put good old pinching
it’s very strong don’t want it to
overpower the dish now I’ll just soften
and perfume the mussels those last few
seconds of cooking
looking good super Wow something smells
good
mm-hmm they’re just just beautiful
they’re looking quite meaty utley
they’re looking great lovely deep yellow
color it’s always nice and the muscles
active what we’re looking for bit of
smoked bacon a little bit of garlic so
these muscles and parabens are looking
absolutely delicious if you’re
interested in cooking more recipes like
this then check out the river cottage
channel loads of recipes on there loads
of lovely things
should we try these I think we should
the great thing about mussels is they
come with their own little serving spoon
that’s fantastic I like that very nice
but a little bit that subtle flavor of
the pepper dots as well yeah come
through that kind of earthiness yes what
a wonderful forage plate food
well those mussels are absolutely
delicious if you like the recipe please
like the video leave any comments down
below and if you’d like to see more of
this stuff than subscribe to the food
Tube channel thanks very much and see
you later
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