|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.
Check out the video to this recipe below and many other potato recipe videos on our video hub.
300g new potatoes, halved
75g sliced squid
75g salmon (optional)
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
2tbsp chopped parsley
Salt and pepper
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A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
This campaign was originally produced in the framework of a programme co-financed by the European Union