As promised in our monthly newsletter, Head Chef, Nic Edwards has produced an exciting recipe to enjoy on this special day.
Welsh Mussels in Thai Spiced Leek Sauce | starter | serves 4
2 lb Welsh mussels, debearded
2 oz butter
1 large leek, finely chopped
2 garlic onions, crushed
1 chilli, chopped
1 inch cube ginger, fine diced
1 stick lemon grass, chopped
1 tin coconut milk
chopped fresh coriander
Melt butter and add leeks, cook until soft. Add garlic, ginger, chilli and lemon grass cook for 4 minutes. Add coconut milk, sat and pepper. Cook for a further 6 minutes, then set aside.
Heat a large saucepan until smoking. Add clean mussels, place lid on and cook for 2 to 3 minutes or until mussels have opened. Add sauce to mussels, cook for further 2 minutes. Place in warmed serving dishes, sprinkle with coriander.
Eat with some crusty bread. Enjoy.
Fact or fiction | You decide
According to legend, St.David ordered his soldiers to wear a leek on their helmets against Saxons in a field of leeks.
Daffodils and Leeks have similar Welsh translations, cenhinen (leeks) and cenhinen pedr (daffodils) which would explain why they have both become national symbols of Wales.
The United States officially recognised St.David’s Day in 2003 by lighting up the Empire State Building in the national Welsh colours.