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mussels 2


  • Confederation Cove mussels, steamed and kept in their Half shell
  • Slices of white bread, crusts removed and torn
  • 1 garlic clove, roughly chopped
  • Handful of fresh flat leaf parsley,
  • 1oz unsalted butter
  • 1/4 onion, chopped
  • 1/2 red Thai chili, sliced
  • Small handful of coriander, chopped
  • 4oz frozen rice with peas
  • 3 tbsp white wine


Preheat the grill to high. Place bread, garlic and parsley into a food processor and blend together until fine. Gently melt the butter in a pan and saute the onion and chili for 1-2 minutes. Add the bread mixture and coriander, and fry for a further 2-3 minutes. Place the mussels into an ovenproof dish and top with the bread mixture. Grill the mussels for 3-4 minutes. Heat a frying pan and fry the rice with the wine for 3-4 minutes. Remove the rice from the heat and spoon into a medium chef’s ring on a serving plate. Remove the ring and serve the mussels alongside the rice.

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