Alice is

a recipe hoarder

Moules Mariniére

  • 1000kg cleaned mussels
  • 50ml dry white wine
  • 2 tbsp chopped parsley
  • 4 shallots, sliced
  • 1 garlic clove, chopped
  • 30g butter
  • salt/pepper
  1. Melt butter in a large saucepan
  2. Add shallots and garlic
  3. Cook for 4 minutes, add mussels and wine
  4. Place over high heat, bring to boil
  5. Cover and cook until they’ve opened (5m)
  6. Shake pan frequently, strain cooking liquor through sieve
  7. Bring liquid to the boil and reduce by half.
  8. Season and add parsley + cream if desired. Pour over mussels.

These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!