|Sat Fat 5.2g||26%|
Rinse the mussels in cold running water while you sauté the onion and bacon for about five minutes.
Add the potatoes and stock and bring to a gentle boil for ten minutes.
Add the seafood and spices, and cook for five minutes.
Remove any unopened mussels and add the cream and pepper. Stir well and check the seasoning.
Stir in the herbs and serve with a crusty baguette and green salad.
75g sliced squid
200g raw shell on prawns
1kg live mussels
1 onion, sliced
200g streaky bacon, chopped
A pinch of mace
A pinch of saffron
1tsp Cayenne pepper
500ml fish stock
4tbsp single cream
4tbsp chopped chives
300g new potatoes, halved
2tbsp chopped parsley
Salt and pepper
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!