good advise there mr dalton - also it's been suggested that you don't need the cream but can pull this one off with just the wine, shallots and garlic for a true French taste.... and who am I to complain!?
I think I'll have to have another crack at this one properly at some point.
Tips from a mussel-loving kiwi: use the best wine you can find (not rubbish); soften shallots and garlic with mixture of butter and oil; and ignore the myth about unopened mussels being somehow not edible. Salut!
Looks like good grub. Nice stove too. Loving the trangia.
nathanshepherd1 10 months ago
good advise there mr dalton - also it's been suggested that you don't need the cream but can pull this one off with just the wine, shallots and garlic for a true French taste.... and who am I to complain!?
I think I'll have to have another crack at this one properly at some point.
matthewcashmore 2 years ago
Tips from a mussel-loving kiwi: use the best wine you can find (not rubbish); soften shallots and garlic with mixture of butter and oil; and ignore the myth about unopened mussels being somehow not edible. Salut!
nxdalton 2 years ago