🆁🅴🅲🅸🅴 𝕄𝕠𝕦𝕝𝕖𝕤 𝕞𝕒𝕣𝕚𝕟𝕚è𝕣𝕖 𝕨𝕚𝕥𝕙 𝕔𝕣𝕖𝕒𝕞, 𝕘𝕒𝕣𝕝𝕚𝕔 𝕒𝕟𝕕 𝕡𝕒𝕣𝕤𝕝𝕖𝕪 oooh C'était bien! Tel …

🆁🅴🅲🅸🅿🅴
𝕄𝕠𝕦𝕝𝕖𝕤 𝕞𝕒𝕣𝕚𝕟𝕚è𝕣𝕖 𝕨𝕚𝕥𝕙 𝕔𝕣𝕖𝕒𝕞, 𝕘𝕒𝕣𝕝𝕚𝕔 𝕒𝕟𝕕 𝕡𝕒𝕣𝕤𝕝𝕖𝕪

Oooh this was good! Such a simple recipe for the mussels but my goodness is it a good one! I think all in all this took me about 15 minutes to prepare and dish up!!

The sourdough on the other hand has been a week in the making! I can’t take for this unfortunately as it was my bf Alex who made this, tending to it carefully every day for the past week! For a first go at sourdough I think it was incredibly successful! It was a little denser than we would of liked but I imagine with a bit more practise we will definitely get there!

This meal felt like a real treat! Definitely definitely definitely give it a go! Pair with a nice cold glass of white wine and it’s the sort of meal that makes you feel like you are on holiday. For me mussels take me back to my many many holidays in Cornwall where in my opinion, some of the best mussels EVER can be found!

I used a ricksteinrestaurants bbcfood for this, see below..

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 net of Mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
25g de beurre
A bouquet garni of parsley, thyme and bay leaves
100ml dry white wine
120ml double cream
handful of parsley leaves, coarsley chopped

🦪 Wash the mussels under cold, running water. Get rid of any open ones

🦪 Pull out the tough, fibrous beards protruding from between the tightly closed shells. Give the mussels another quick rinse.

🦪 Soften the garlic and shallots in the butter with the bouquet garni.

🦪 Add the mussels and wine, turn up the heat, cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.

🦪 Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

🦪 Spoon into four large warmed bowls and serve with lots of HOMEMADE SOURDOUGH!!

𝗘𝗻𝗷𝗼𝘆!

Note : 9/10