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Mussel stew with garlic
Fruit and vegetables
6
garlic
cloves
half a
lemon
, juice only
salt and
pepper
1
onion
, thinly sliced
1
leek
1
fennel
, thinly sliced
1
carrot
, thinly sliced
salt and
pepper
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
200ml/7fl oz oil, (mix sunflower and
olive oil
, to taste.
Olive oil
makes it a heavier taste.)
2 tbsp
olive oil
2
bay leaves
2 pinches
saffron
Dairy, eggs and chilled
2 free-range
egg yolks
Meat, fish and poultry
750g/1lb 10oz
mussels
Other
250ml/9fl oz dry
white wine
250ml/9fl oz aïoli (see above)
large chunks of stale
bread
, to serve
Back to recipe
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