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15 Chinese NY 2014-01-26 37 CiciCoco School 2013-07-16 1 Mussels 2013-03-08 148 California 2012 2012-10-26 17 Almond Toffee 2012-09-26 210 FB Summer12 2012-08-17 18 Bellringing Trip 2012-07-07 13 Pascale's Studio 2012-05-15 42 Fish Cakes 2012-03-21 29 Onion Soup 2012-02-08 15 Jan Health Foods 2012-01-11 25 Autumn 11 2011-09-09 33 Plum Syrup 2011-07-18 - Version 2 16 Greece 2011 2011-05-29 24 Pesan Be Pashir 2011-02-22 46 Cheese Sables 2011-03-28 Daylesford 2011-03-12 (1) 5 Cherry Ice Cream 2011-02-26 8 Rhubarb 2011-01-26 3 Green Soup 2011-01-26 4 Cyclamen 2011-01-07 10 Pumpkin Still Life 2010-09-10 30 Fruit Jellies 2010-10-19 15 Carrot Soup 2010-10-08 2 Of to school 2010-09-24 5 Chillies 2010-09-14 6 Fairycakes 2010-09-06 15 Med Filo Pastries 2010-08-24 47 Granola Bars 2010-07-27 BordbiaCollage3 8 Apricots 2010-06-22 27 Smoked Salmon Salad 2010-06-19 01-extra-relish 02-extra-relish 03-extra-relish 04-extra-relish 05-extra-relish 06-extra-relish 07-extra-relish 08-extra-relish 09-extra-relish 10-extra-relish 11-extra-relish 12-extra-relish 13-extra-relish 14-extra-relish 15-extra-relish 16-extra-relish 17-extra-relish 18-extra-relish 19-extra-relish 20-extra-relish 21-extra-relish 22-extra-relish

Is it Springtime yet?

21 Mar, 2013

Well it’s a long time coming – Spring, that is! Every morning I eagerly look for little bulbs to emerge or a sprinkling of delicate blossom. pharmacy online But Winter is clinging on, long overstaying its welcome in my view. Just this week I’ve seen more flurries of snow. The perfect food for this weather [...]

Well it’s a long time coming – Spring, that is! Every morning I eagerly look for little bulbs to emerge or a sprinkling of delicate blossom. pharmacy online But Winter is clinging on, long overstaying its welcome in my view. Just this week I’ve seen more flurries of snow. The perfect food for this weather – when you are longing for fresh Spring flavours but still need some warmth and comfort – is a big pot of mussels, steamed with wine, garlic, fresh green herbs and a dash of cream. And cialis online some crusty bread of course! What

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do you think?

Mussel shells are so beautiful, aren’t they? That inky blackness and the sparkling reflections on the wet shells. Makes you dream of the sea.

Mussels are very quick and easy canadian online pharmacy

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to cook. The only slighty troublesome bit is taking the time to clean the mussels and pull off the little seaweed like beards. But this is a contemplative task, an opportunity

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to sit at the kitchen table or stand at the sink and reflect on your day while you work. It is also a great task to dish out if someone asks what they can do to help!

So this is how I like to cook mussels. You will need:

1kg mussels

2-3 shallots, or a small red onion, finely chopped

a knob of butter, about 25g

a large glassful of white wine, about a quarter of a bottle

a generous spoonful, or three, of double cream (you can leave this out – it’s still nice, just not as deliciously decadent)

a handful of fresh herbs, parsley is especially nice

Rinse the mussels under cold water. Give them a little scrub if necessary, and pull out the little beards. Discard any broken mussels

In a large heavy pot, gently soften the shallots or onions in the butter. Add the wine and let it bubble away and reduce down for about 5 minutes. Dump the mussels into the pot, cover tightly with a lid and allow to steam for about 3 minutes. Check and see if the mussels are all open and just cooked. If so, take the pot off the heat – 0therwise continue steaming for a minute or so longer. Pour over the cream and sprinkle on the herbs and stir together. That’s it! Your mussels are ready to enjoy with lots of crusty bread to soak up the lovely sauce. I often make some chips to go with the mussels too – the classic match made in heaven.

And look! I did find a few sprigs of blossom!

I’ve been working on some interesting projects over the past couple of months – hope

akumal web cam

to share more about that soon.

Hope you are all well – drop me a comment and let me know!

Pascale x


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