|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Moules Marinieres|
Moules MarinieresServes 4
Although synonymous with summer holidays in France, this classic dish makes a wonderful winter warmer. Serve in deep soup bowls with home-made frites and mayonnaise or lots of crusty bread.
1 onion, finely chopped
1 shallot, finely chopped
1 clove of garlic
1 bay leaf
3 sprigs of thyme
1 handful fresh parsley stalks, leaves reserved and chopped, to garnish
200ml dry white wine
1kg fresh mussels, cleaned as above
1 Place the onion, shallot, garlic, bay leaf, thyme, parsley stalks and wine in a large pan with a lid. Bring to the boil, then add the mussels and cover.
2 Shake the pan occasionally and cook for 5-7 minutes or until the shells have opened. Sprinkle on the parsley leaves and serve immediately with salt and pepper.
Creation date : 04/02/2008 @ 23:11
Last update : 14/10/2008 @ 20:32
Category : Recipes
Page read 6430 times
Print the page