In the meantime...Here's a quick recipe for Moules marinière:
1 pack of mussels from your local friendly reduced price Supermarket (25% discount)
These came in garlic butter but it was a bonus ;)
Stock:
glass of cider or white wine
2 cloves of garlic, smashed and chopped finely
1 tsp. Olive oil
Crème fraîche, 2 tbsp (or to taste)
Method:
I cooked the mussels according to the instructions, i.e. I boiled them in the bag gor 6 minutes. Fresh are better, but, alas..
Meantime I reduced the stock down , turned down the heat and *gradually* stirred in the creme. Once it was thick, I added this sauce to the mussels.
To finish:
Slices of toast (as pictured). Stale bread, so, perfect to use up as an accompanying side to soak up the sauce.
Lots of flat leaf parsley, finely chopped.
I couldn't go to the Howth seafood festival this year, but that sated my appetite for seafood.
