Place the peeled shallots in a saucepan with the butter, pine needles and seasoning. Add enough water to just cover the contents of the pan and bring to the boil
10 small shallots, peeled
150g of butter
200g of pine needles, fresh, washed
water
salt
pepper
2
Reduce to a gentle simmer, cover with a cartouche and cook for 10-15 minutes until tender. Allow to cool in the liquid and set aside until required
3
Trim the woody stems off the asparagus and then cut at an angle into thirds
16 asparagus spears
4
Place a wok on a very high heat and once hot, add the pine needles followed by the mussels, garlic, asparagus, olive oil and a sprinkling of salt. Cover with a lid and cook for 2-3 minutes until the mussels begin to open
50g of olive oil, or butter
1 garlic clove, large, thinly sliced (optional)
250g of pine needles, fresh, washed
1000g of mussels, cleaned
salt
5
Remove from the heat and place into serving bowls or pots. Slice the shallots into thick pieces, add to the mussels and serve immediately