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Mussles in Prosecco


Without shadow of doubt mussels are my favourite sea food. It is ‘almost’ impossible to get bad ones but it is really possible to f8ck them up if you’re not attentive or you don’t know exactly when to get them off the heat and into you face! The other great thing with mussels is the vast quantity of juice they produce, never ever throw any of it away, it’s gold dust and can be used in sauces, fish pies, veloutes or just freeze it in the ice cube rack.


Enough for 2
1lb fresh mussels
Handful chopped parsley
1/2 white onion finley chopped
2 cloves garlic minced
1/2 glass of Prosecco



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