Lettice and I went to the market this morning. I found damsons and Kent cobnuts; Lettice found mussels. We ate them for lunch - quick, easy, delicious.
Cook the mussels as if you were making moules marinière. Cook the spaghetti. Soften a few halved tiny tomatoes in a frying pan with some oil (and perhaps a little basil). When everything has finished cooking, serve it together in hot soup plates: put the spaghetti in first, next the tomatoes, then the mussels, then the soup. Fabulous.
PS a kilo will easily do four people served this way
Oh that sounds so good.
ReplyDeleteWe ate too many mussels a few years ago but your recipe has me thinking that perhaps we must come out of mussel purdah.
I can't understand why more people don't enjoy mussels. I love them. Thanks for the recipe!
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