It’s so fresh, it makes noises


I finally got the courage to cook fresh mussels…

Yes, it is pretty weird when you are scrubbing away the shells and you can see the remaining ones opening and closing as they wait for their turn, but all that squeamishness is worth it.

The difference between already prepared and frozen mussels and fresh ones is insane!

The recipe is simple…

  • 1 kg of Scottish Live Mussels
  • 1 onion
  • 5 cloves of garlic
  • 100 ml of double cream
  • 1 glass of white wine
  • 1 tbsp. of butter

Fry the diced onion and garlic on a little butter, and once browned add the wine. Bring to the boil and add mussels and cream, pop a lid on and allow to steam away for around 5 minutes. Any shells which do not open need to be thrown away!

Season the sauce to taste :)

Calories, this is a difficult one to calculate, but this portion is for two therefore it is around 300 kcal per portion.

Love, S


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