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A midweek dinner recipe from Nigel Slater

Another delicious recipe from Nigel Slater in the Observer magazine

We often wonder what happens to the cookware that leaves the workshops, heading to its new home.  We hope that it will be loved, treasured and, above all, used.  And we do get phone calls, emails and even hand written letters, a particular joy, from our customers, telling stories of the new lives of the Netherton pans.  Some of these stories are quite exotic, such as the pans that went to with their owner to start a new life in Ecuador.  Others begin their lives, as their owners begin their own culinary adventures, often in student accommodation and first homes.

But when they end up in famous hands, their new life is more public.  Nigel Slater, who simply describes himself as "a cook who writes", but who is far more to those of us who love his writing, is the owner of a couple of prospector pans.  And this week we saw what they had been used for in the Observer magazine, where one had been used for Nigel's midweek dinner recipe and had been stunningly photographed by Jonathan Lovekin.

 

We already have the ingredients on this week's shopping list and will be trying this out for ourselves. You can read the full recipe here. You will, we are sure, be aware of all the issues surrounding the conservation of our seas and oceans, the controversy about fishing practices and the concerns about over fishing ansd the sustainability of much loved types of fish.  If you want to know more about the fish you are eating and be sure that you are choosing sustainable varieties, please take a look at the Marine Conservation Society's Good Fish Guide  and talk to your fishmonger.

 

Nigel Slater's midweek dinner       Food

Nigel Slater’s mussels with bacon, parsley and horseradish recipe 

A sizzling seafood delicacy with crumbs and a porky twist, The Observer 6/10/2019

The recipe

Finely dice 150g of smoked streaky bacon. Pour 4 tbsp of olive oil into a shallow pan over a moderate heat then add the bacon and cook for 5-7 minutes or until starting to crisp. Peel and finely chop 2 cloves of garlic.
Scrub and check carefully 1kg of mussels. Put them in a deep pan, cover with a lid and place over a high heat. Let them cook for 3-4 minutes until their shells are open then remove from the heat.
As the bacon crisps, lower the heat and add the chopped garlic, then 50g of fresh white breadcrumbs. Let the crumbs cook, moving them round the pan regularly so they do not burn, then grate in about 10g of fresh horseradish and the zest of a lemon. Chop 4 tbsp of parsley, add to the crumbs and set aside.
Pull the top shell from each of the mussels and discard. Put the mussels on a baking sheet or grill pan. Spoon the bacon crumbs over the mussels then place under a hot grill for 2 or 3 minutes until sizzling. Serves 2.
 

Worth shelling out: mussels with bacon, parsley and horseradish Photograph: Jonathan Lovekin/The Observer
 

The trick

Check the mussels carefully, pulling away any beards, discarding any with cracked shells, or that refuse to close instantly they are tapped against the sink. Steam them for no longer than it takes the shells to open. They can be left, covered, for a few minutes while you prepare the crumbs before removing from the pan and snapping off their uppermost shells.
 

The twist

Use sausagemeat in place of the bacon, peeling away the skin then crumbling the meat into tiny pieces before adding to the hot oil. Allow the meat to crisp a little before adding the crumbs.
The Observer aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide
 
Follow Nigel on Twitter @NigelSlater

Copyright: The Observer 2019

 

Read the original article on-line here. 

And if you fancy letting us know about what you are doing with your own Netherton cookware, please get in touch here.

Find out more about the Netherton Prospector pans here.

 

 

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