New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
September 2010 - MOULES MARINIERES
A Normandy classic, which has become a worldwide favourite, yet one of the simplest dishes to realise in your kitchen. The secret as ever is in the freshness of the mussels. A fresh mussel is shiny, closed and heavy with seawater. There should be no “fishy” smell, then you are in for a feast. All mussels should be tightly closed and any mussels that are not should be discarded.
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Photograph © Jean Cazals