Food /

Brockmans Gin Mussels

It may come as a surprise that tonic isn’t the only perfect pairing for our gin. Fresh seafood balances out the botanicals, adding a dash of Omega 3 and a nutritious meal to your weekly routine.

The chefs at Seafood Pub Company took part in a ‘Ready, Steady, Cook’ style cook-off, but the real challenge was how to use Brockmans within the recipes.  After a bit of taste-testing, we’ve chosen our favourite: mussels.

Seafood Pub Co Mussels recipe image by Pavel Szylobry

Seafood Pub Co Brockmans Mussels (c) Pavel Szylobry

Brockmans Gin steamed mussels


  • 1kg mussels
  • 3 garlic cloves, finely sliced
  • 1 piece of fresh ginger, peeled and sliced finely
  • 200ml of Brockmans Gin
  • 1 tbsp of tamari
  • 3 spring onions, finely sliced
  • 1 red chilli, finely sliced (or more if liked)
  • 1 handful of chopped flat-leaf parsley
  • oil, for frying


  1. Clean and debeard the mussels. Tap any open ones and discard any whose shells do not close. Transfer the mussels to a bowl of salted iced water. (A great tip for ensuring a grit-free dish is to scatter a handful of oats over the top of the water and set aside for 45 minutes – the mussels feed off the oats and, in feeding, expel any sand trapped inside their shells.)
  2. In a large pan, soften the garlic in a little oil and stir through the ginger. Pour in Brockmans and simmer for 5 minutes before adding the tamari
  3. Toss in the spring onions and chillies, followed by the mussels. Place a lid on the pan and steam for 3–5 minutes, or until the mussels have opened
  4. Take the pan off the heat and scatter over the chopped parsley. Serve immediately in warmed bowls.

Enjoy with the Perfect Serve.