Difficulty: Easy - for beginners
1 bag of fresh Live Mussels (bought or collected from the beach)
150gm (ish) diced Pancetta (or just cut up smoked bacon)
1 whole Haggis
A big pile of curly Kale
2 Cloves of garlic
the best part of a bottle of plonky white whine
approx 100gms of butter
Add shallots (thinly sliced) pancetta and crushed garlic to your Dutch Oven, on a med-low heat. Let the pancetta fat gently suate the shallots and garlic.
Remove the skin from the haggis and roughly chop into about 6 pieces add to the pan and give it all a rough stir from time to time to stop it sticking and break down the Haggis.
Then add your great pile of finely shredded curly kale (when you put it into your Dutch Oven it'll almost fill it, it'll reduce down during the cooking like spinach does so don't worry! )
Add about 1/3 of your bottle of plonk, let the kale reduce down, infuse and go yummy with the Haggis and other stuff. Once the kale is about half it's volume and the haggis is like wine porridge add the mussels (make sure you've washed them, de-bearded them and discarded any open or broken ones)
Add another 1/3 of the plonk, stir well, then cover the pan oven for about 3-4 mins
Add the butter and let it melt in, give the whole thing a few stirs and another minute or 2 uncovered.
Really you're looking at about 15mins for the whole thing.
Serve with warm home baked wholemeal bread and butter, with the other 1/3 of the plonk!
Best cooked in a over a fire looking out to sea, wherever we eat this (even indoors) we call this "Sands of Wright Supper"