The time has come my little friends to talk of other things!

When it comes to the mollusc family, Lady Moss is quite the fiend and can happily devour a bowlful in a most unbecoming manner. Utensils are rarely needed, one just dives in with bread held in one hand, aged Sav Blanc in the other.

The only way to eat these juicy morsels requires only a handful of ingredients easily gathered  in a basket at the market at the end of the day, a large pot and an empty stomach. Works for me.

Gather a bagful of lovely plump mussels, slightly open to show they are alive and raring to go, about a kilo for two adults plus a few extra for adventurous littles. Four nicely sized shallots readily available at most grocers these days yay! I adore using these sweet little mites, they rarely bring tears to the eyes and I find that whenever I am using them its to cook something nourishing and slightly fancy which makes me feel like a better wife and mother.

If you are lucky enough to have a maman that grows her own organic garlic, raid it as often as you can, its flavor is unsurpassed. I’ve heard over and again how easy it is to nurture but really why would I bother when I have yours dear mother? Two little cloves are more than enough for this.

Simply wash your mussles in plenty of cool running water and allow them to drain while you prepare their steaming hot bath. Said the Walrus to the Carpenter.

Melt plenty of butter in a large, heavy based pan/pot until it is foaming. Drop in your finely chopped ecshallots and sliced garlic. Cook them gently so they soften but don’t colour. No bitterness allowed. Add salt before dropping your drained beauties into the steaming mass. Stir gently to cook them in the butter and onion mix.

Turn the heat up and add a generous splosh of white wine. Only use what you would drink otherwise you will enjoy your food as little as you enjoy a glass of wine served in a plastic cup. Oh the shame! Cover the lot and steam for about 2 minutes or until the mussels open.

Add a dash of cream, chopped parsley and pepper. Bring back to the boil and devour at will using your favourite bread as a spoon.

“I weep for you, I sypathise! For I’ve enjoyed your company more  than you realise! But answer there came none, for they had been eaten, every last one!”

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