Mussels With Cured Pig Cheek by White Horse Oyster & Seafood Bar

White Horse Oyster & Seafood Bar, situated on the site of the oldest inn on the Royal Mile, serves the best of British seafood & shellfish sourced 
from boutique suppliers across the country including Fish Brothers, Welch Fishmongers, The Ethical Shellfish Company and Mara Seaweed. 

White Horse is the perfect restaurant for seafood lovers with their selection of oysters from Loch Fyne, Lindisfarne and Carlingford. 

The menu is designed to showcase the best of British shellfish and seafood in a collection of dishes to be shared by the whole table. 

Seafood platters and small plates allow tables to feast on a wide range of seafood. In addition, a selection of stand-alone dishes like monkfish curry, lobster and fries and whole lemon sole will be available.

As well as a carefully-crafted menu, White Horse has an unrivalled drinks offering including a bespoke cocktail menu drawing on classic influences. 
The list incorporates seasonal ingredients, boutique spirits and seaside influences into a fresh and vibrant range of signature cocktail serves. 

For more information visit www.whitehorseoysterbar.co.uk

Ingredients: Serves 1
For the mussels:
600g mussels, de-bearded
50g diced shallots
20g garlic, diced
¼ fennel bulb, finely 
shaved 
100ml sauvignon blanc
50ml double cream
10g parsley, chopped

For the cured pork cheek (will make 2-3 portions). Alternatively, they can be purchased from good quality delicatessens:

250g pork cheek
55g brown sugar
55g sea salt
Half tbsp. of each spice: 
black peppercorns, juniper berries, red pepper or chilli flakes, mustard seeds, star anise, all spice

Method
For the pork cheeks (four weeks in advance):
1 Under a pre-heated grill, toast all spices.
2 Once toasted grind in a spice grinder to a fine powder.
3 Combine the spices with the sugar and salt.
4 Rub into the pork cheek, there will be extra rub mix for next time.
5 Wrap tightly in cling film and refrigerate for 1 week, turning daily.
6 After 1 week, rinse with cold water and dry. Then hang in the kitchen for 3 weeks.
7 When ready slice thinly and use as required.

For the mussels:
1 Heat a large pot to around 80˚C or smoking hot.
2 Add all the ingredients except the cream and parsley and steam for 4-5 minutes until all the mussels have opened.
3 Add the cream and parsley and bring to the boil.
4 Discard any unopened mussels and serve.

In association with Taste Communications.

www.tastecommunications.co.uk