About this programme
17/25. Hugh Fearnley-Whittingstall demonstrates how mussels with leeks and cider can be prepared hot or cold. River Cottage's Kasper Gaard makes smoked mussels with tart sea buckthorn berries and vanilla sauce, while guest chef Euten Lindsay teams the molluscs with chilli and ginger.
Cast and crew
Cast
- Presenter
- Hugh Fearnley-Whittingstall
- Contributor
- Kasper Gaard
- Contributor
- Euten Lindsay
Crew
- Director
- James Nutt
- Executive Producer
- Paula Trafford
- Series Producer
- Jules Whomsley
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