Mod Edit: Each Month, we will start a new thread called "What did you cook today?"
It is for you write up what you have eaten on that day. As simple as that. The thread is simply to show what you have cooked and eaten because it varies so much from person to person and from country to country. Feel free to cover any meal or snack that you have eaten.
It is not for the recipe, that can be written up separately if you want to (which would be great) and if you have a picture/photo, not matter what the quality, of your plate of food, that would be fantastic.
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It is for you write up what you have eaten on that day. As simple as that. The thread is simply to show what you have cooked and eaten because it varies so much from person to person and from country to country. Feel free to cover any meal or snack that you have eaten.
It is not for the recipe, that can be written up separately if you want to (which would be great) and if you have a picture/photo, not matter what the quality, of your plate of food, that would be fantastic.
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I adore mussels but leave the cream out for me!First day of a Bank Holiday weekend. Went to local market this morning and visited Thai street food stall - Rice soup for breakfast, so fresh, ginger, coriander, spring onion, accompanied by Jasmine tea. Good start. Bought mussels from the fishmongers, and as we are having a Normandy themed week decided to cook Mussels a la Normande:
Ingredients
50g butter
100g smoked bacon lardons
1 onion, diced
2 cloves garlic, chopped
3 sprigs fresh thyme
1 Cox's apple, diced
1 pint cider
100ml double cream
Sourdough bread to accompany.
Method
Foam the butter in a large, deep pan. Add the lardons, onions, thyme and garlic and cook down until all are browned.
Add the diced apple.
Add the cider and bring to a boil.
Add the mussels and cook for 5 mins, or until opened (discard any that don't open)
Stir in the cream and serve immediately with the sourdough bread.
Notes
The predominant flavour in this dish comes from the lardons. If you can, get your butcher to slice a 1/2 inch rasher of good smoked back bacon instead of using bought in lardons.