There is a lot that I want to say about what's going on around us but because we are all trying to grasp what all of this means, I won't compound that with more information. Instead I want this to be a safe space where we can come together as a community and reassure our peers and fellow neighbours that we shall get through this, without panic or hysteria.
i thought a lot about how I want to move forward on this blog and I decided that I will leave the verified information to the professionals and do what I know, cook and bake. I know that may seem as if I am not taking this seriously, but if we are all going to end up at home for the next few weeks, I want to provide you and your loved ones with easy recipes that will comfort you and nourish your immune systems.
From Thursday onwards I will be show casing easy to make recipes with ingredients you most likely have at home anyway. I think this can create a controlled way of shopping for ingredients and be efficient as possible.
If you have any ideas on what you like to see here, please do leave me a comment or email me directly so I can create recipes YOU want. These creamy mussels are so easy to make and you most likely have most of the ingredients, save for the mussels.
I hope you all stay safe during this time, be considerate of one another and be kind to those around you.
Love and light to you all,
Recipe: Mussels in white sauce
1 pack of mussels
1 cup chicken/veg stock
3-4 bay leaves
2 tsp. garlic oil (crushed garlic for those without IBS)
1/2 onion, chopped
Handful chopped parsley
A few sprigs of fresh thyme
1 tsp. chilli flakes
1/2 tbsp. cumin seeds
1 tbsp. butter
Clean your mussels using a brush to scrub the outside and rinse them.
Place in a colander and submerge in a pot with 1/4 boiled water.
Let the mussels steam for 2-3 minutes then remove.
Sauté your onion, garlic oil, butter until fragrant. Then add in chilli flakes, cumin seeds and bay leaves, in the same pot, just give it a rinse to avoid more dishes.
Then add in the mussels, fresh thyme (if possible) parsley and give it a quick mix.
Then add in the one cup of stock with boiling water, give it a good stir.
close the lid and allow to simmer for 5 minutes.
Lastly, add in the cream, stir, and partially cover the pot and allow to simmer for 5-10 minutes and allow the sauce to reduce.
Salt and pepper to taste.
Enjoy hot with sourdough or ciabatta .