Creamy mussels with Hooké gin, salted herbs and smoked mackerel

Ingredients:

• 4 pounds fresh, cleaned mussels
• 2 fillets Gaspésie smoked mackerel (skinless)
• 2 leeks, chopped (white part only)
• 2 stalks celery, roughly chopped (with leaves)
• 1 large handful of lovage, roughly chopped (reserve some for garnish)
• 1 large handful of sea spinach, roughly chopped (optional)
• 3 generous pour of Hooké gin
• 400 mL (14 fl oz) whipping cream, 35% fat
• Oil or butter for cooking
• Slices of sourdough bread, buttered

Preparation:

1. Light your fire and let the coals become hot.
2. In a large pot placed over the coals, sauté the leeks and celery for a few minutes, until softened, about two minutes. Season with salt and pepper.
3. Add the smoked mackerel, roughly crumbled, along with most of the lovage and sea spinach. Toss everything together and cook for an additional minute.
4. Add the mussels.
5. Pour in 3 generous shots of Hooké forest gin.
6. Stir in the cream and mix one last time before covering.
7. Put the lid on and hang or move the pot away from the coals to simmer gently.
8. Grill large slices of buttered sourdough bread over the fire.
9. Let simmer gently for 5-8 minutes, or until the mussels are completely open. Discard any that remain closed.
10. Using a ladle, distribute the mussels into each of the plates.
11. Garnish with the remaining lovage.
12. Dip the bread in the cooking juices and enjoy!