There are many imitators but we are the true creators.

 

Hello again. It has been a while. I was in hospital for a bit, the format of SVFB• is going to change...

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.