- 1lb mussels
- 3oz pork belly
- 1oz garlic
- 3/4 cup veg stock
- 1/4 cup sherry wine
- 2TBS whole grain mustard
- 3oz butter
- Salt & pepper
Sauté off garlic , when toasted add in pork belly , render out the fat when belly is almost crisp add mussels , stock , sherry , mustard cover pan to help mussels steam after liquid is reduced by half add in butter , salt & pepper reduce toll sauce is thickened