Mussels are back in season, and I can think of no better way to do them justice that with the classic French Marinière.
Not only is this recipe incredibly tasty, it’s as fast as hell; from chopping board to stuffing your face in 15 minutes flat as long as your mussels are clean. As an added bonus, mussels are pretty cheap, with a kilo coming in at around 5 or 6 pounds.
Lets do this.
Ingredients
1 kilo of mussels
1 stick celery, finely chopped
1/2 large onion, finely chopped
1 clove garlic, finely chopped
200ml good white wine
Nob of butter
Olive oil
Looking back at the blog I just realised that I’ve yet to post about a local hero in the UK, which is odd seeing as that’s where I live. I guess I just got a bit excited about my recent travels in the US. So lets get local, UK style.