April, What’s in Season This Month


April, one of our favourite months spring has been switched on the clocks have been put forward the days are getting longer and the sun is coming out to play a little more.

This is the month when the kitchen rouses itself, we ourselves liven up, and it is also the annual point in time when keeping it uncomplicated means just that, so little needs to be done with the fresh crops of English foodstuffs.

It depends on what the weather is like if the commencement to this brand new season is sluggish, however you can be sure that fresh young carrots and tender spinach will be in the shops about the middle of April.

Furthermore by the end of April we will have the real celebrities to look forward to; English Asparagus keep your eyes open for it in this country it only has a short 6 week season, so begin buying it as soon as you see it and don’t forget that those exquisite Jersey Royals will be making their yearly debut at the end of April.


The first of the new season lamb should now be coming through we have always looked forward to the spring lamb and we both think that new season lamb from the Fylde and Morecambe Bay is superior, although when we were at Lodge Hill Mr. F used to have between 10 to 20 sheep which he kept on the game farm and every spring  we all helped with the lambing and when they were old enough all went to the butchers and some came back already for the freezer now you can’t get much organic and greener than that!


New season lamb is available from April and through the summer months, but it is at its best in June.

Lamb usually comes to market between 6 and 7 months old, with a dressed weight of between 36-50 pounds. The smallest lambs (sometimes called Paulliac Lamb), are sometimes less than 4 weeks old and weigh as little as 8 pounds.

Lamb in the United Kingdom is still called lamb until it is 12 months old then it is known as mutton, I believe that mutton is a greatly unappreciated meat, cuts of mutton are similar to those of lamb, but the meat is darker in colour and much richer in flavour.

When choosing lamb do not look for meat marbled with fat, this is not an indication of quality and tenderness as with beef. Better to look for lamb cuts with a thick, well shaped eye muscles in the loin and rib cuts, look for meat that is moist and bright, the colour depends on the age of the lamb ranging from pinkish rose to pale red, the fat should be waxy white.

Mutton is significantly underrated in this country the cuts are similar to lamb, but tend to be larger, darker in colour with richer flavour Choose mutton of a rich red brown colour; avoid any grey meat with yellowy fat. Mutton lacks the mildness and tenderness of lamb and tends to have more fat.


Definitions for lamb, hogget and mutton differ significantly between countries, below are the common definitions

  1. Baby lamb, a milk-fed lamb between six and eight weeks old
  2. Spring lamb, a milk-fed lamb, usually three to five months old, born in late winter or early spring and sold usually before July 1st
  3. Yearling lamb, a young sheep between 12 and 24 months old.
  4. Milk-fed lamb, meat from an unweaned lamb, typically 4 to 6 weeks old and weighing 5.5 to 8 kg; this is almost unavailable in countries such as the UK and the USA, where it is considered uneconomic. The flavour and texture of milk-fed lamb when grilled (such as the tiny lamb chops known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally thought to be finer than that of older lamb. The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs (and kids) are especially prized for Easter in Greece, when they are roasted on a spit.
  5. Hogget a young male sheep or maiden ewe having no more than two permanent incisors in wear
  6. Mutton A female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
  7. Salt marsh lamb the meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs such as samphire, sparta grass, sorrel and sea lavender. Depending on where in the world the salt marsh is located, the nature of the plants may be subtly different. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom. Places where salt marsh lamb are reared in the United Kingdom include Harlech and the Gower Peninsula in Wales, the Somerset Levels and the Fylde coast and Morecambe Bay.


Although available, all year round, British lamb and mutton are seasonal products.

  • Spring lamb is available from early spring until the summer. It is very tender but does not have as much flavour as lamb later in the year as it has not had as much time to graze. It should be cooked simply spring lamb is fantastic for roasting simply with garlic and herbs, why not try some of these recipes;
  • Autumn lamb is available from the summer until December. It has had more time to graze and grow thus developing stronger flavours that can take spicier, more adventurous treatment
  • Lamb from Christmas until the following spring is called ‘hogget’, though few retailers and caterers use this term. Hogget has a pronounced flavour, which works well with seasonal root vegetables.
  • Mutton is at least two years old. Mutton is available year-round but is best, and most readily available, from October until March. It has a much stronger, gamier flavour than lamb. For hundreds of years, mutton was the staple meat of the British household, considered superior in texture and flavour to lamb. Changes in farming and cooking lead to mutton’s sudden decline and for the last fifty years mutton has almost disappeared from our shops and restaurants.
  • The Mutton Renaissance campaign was launched in 2004 by HRH the Prince of Wales to support British sheep farmers who were struggling to sell their older animals, and to get this delicious meat back on the nation’s plates.

Accompaniments That Go Well with Lamb and Mutton

Mint and rosemary spring to mind at once, but lamb is well-matched with many different ingredients including French mustard, tarragon, tomatoes, olive oil, aubergines, yoghurt, couscous, apricots, coriander and cumin.

Try baking with aubergines, tomatoes, courgettes, olives, and garlic for a Mediterranean twist or pot roast with root vegetables or butternut squash and red onions

Flavoured butters also work well with lamb steaks and chops make by simply softening butter and mixing through the grated rind of a lemon or lime, some thyme and rosemary, or try some chilli paste and a few leaves of freshly torn basil.

Slivers of garlic, sprigs of rosemary and/or anchovies can be pushed into slits cut in the meat. Why not try grating or grinding lemon rind, root ginger and garlic, or mint and rosemary, into a paste to fill the slits.

If roasting serve with mint sauce and red wine gravy for a yummy dish

While lamb doesn’t often feature in oriental cookery, however, it’s mouth-watering with soy sauce, ginger, or honey.

And finally, because of its seasonality and its mild flavour, new season lamb goes well with spring vegetables.


And don’t forget to keep an eye out for wild sea trout, which is brilliant just now, as is Monkfish, Halibut, Prawns, and Crab are all very good now, please try to avoid Turbot, Brill, Dover, and Lemon sole as they are all spawning now, so leave them alone and take advantage of the new season shellfish, April is the time for buying Brown Crab, Cockles, Conger Eel, Crab, John Dory, Lobster, Razor Clams, Salmon, Sea Bass, Sea Trout, Shrimp, Whitebait, Winkles. And Wild Salmon


As the spring sun warms the soil, we can look forward to an abundance of wonderful ingredients coming into season over the next few weeks, the first herbs are appearing now, allowing us to add some fresher flavours to our food look out for wild garlic, chives, sorrel and wild sorrel.

Leeks, wild mushrooms, Jersey Royal potatoes, radishes, spinach and watercress, broad beans, peas, asparagus, and cauliflowers will be fresh in season towards the end of British springtime.


Vegetables at Their Best

  1. Purple Sprouting Broccoli; just make certain it is very purple to make sure it is at its prime.
  2. Spring Greens; check that they are English and very green, we always say that the spring greens from Cornwall are the best with those from Lancashire a close second.
  3. Spring Onions; are really good at the moment just pick those with pale green tails.
  4. English Carrots; are now beginning to make themselves known we like to buy the small ones in bunches along with their feathery tops.
  5. British Watercress; it’s a sensation in uncomplicated salads; classy salads, with fish and with cheese, always try to avoid the plastic wrapped bunches.
  6. New Season Kale; kale is called a "super food" because it packs more nutrition per calorie than almost any other food. Unfortunately many people haven’t a clue how to prepare the stuff usually seen only as garnish, follow these simple instructions for delicious, tender, steamed kale:
  • Select dark green crisp leaves.
  • Wash kale in cold water to remove sand or dirt.
  • Fold the kale in half, lengthwise, hold the base of the stem and rip the leaves from the stem.
  • Chop leaves and add to a steamer basket and place in a pan of boiling water, filled just to the base of the basket, and cover.
  • Steam for about 4 to 5 minutes, then check for tenderness.
  • Kale cools rapidly, so enjoy immediately.
  • You can eat it plain, spritz it with soy sauce, sauté it with garlic and olive oil, or toss it into soups.
  • Use it in place of cooked spinach in your favourite recipes.


Meat, Poultry and Game at Its Best

As we said new season lamb is now available and is absolutely fantastic but it will be at its very best in June, Beef, Pork, Chicken, and Wood Pigeon are still all very good.


Fish and Seafood at Its Best

Fishing has been improving with the better weather conditions, although the tides have been very big, which affects the practicality of netted catches especially obvious in smaller ports like Looe.

Lobster prices have been mulishly high this year for our own British caught lobsters, as ever, you can get cheaper from elsewhere, although they will be of the Canadian or American type and apart from being in general awfully small, they will have travelled countless miles to reach your plate.

The West Country boats are starting to land more and you can expect prices to start to come down, having said all that, Cornish Lobster is scrumptious and worth paying that bit more for as an indulgence.

Plenty of Bass and Pollack are being landed, but the Plaice are also terrific at this time of year and the first landings of Wild Black Bream have started, while regular landings are a couple of weeks off it looks like we are going to have plenty to go around.

All the usual suspects, Brown Crab, Cockles, Conger Eel, Crab, John Dory, Lobster, Razor Clams, Salmon, Sea Bass, Sea Trout, Shrimp, Whitebait, Winkles, and Wild Salmon are very good, so please support your local fishmonger and eat fish.

The Latest Grocery News for insert month 2011

  • Pig farmers are demanding a fair price for British Pork and are urging national retailers to sign up to a voluntary labelling initiative. With rising cereal prices and increased fuel costs, farmers are losing money on every pig produced. So far Morrison’s has been praised for their commitment to the supply chain but the industry is urging Tesco and Asda to follow suit in selling British produce rather than relying on cheap imports, which are often produced under far less stringent animal welfare conditions.
  • Asda has pledged to work with its suppliers to ensure none of its products will contain egg from battery cages as of next year. All eggs in shell sold by Asda are British, making it relatively easy to verify which rearing systems they come from, but products using liquid egg can be trickier, given EU cross-border trade. Sainsbury’s has also pledged that all suppliers will be legally required to use non-battery eggs by 2012.
  • KFC is set to become the first fast-food chain to be certified by the Red Tractor assurance scheme. KFC already source their chicken-on-the-bone products from Red Tractor certified British suppliers, but the company itself has until now not been certified.
  • The Cornish Pastie has been give ‘protected geographical indication’ status by the European Commission; joining the 42 other British protected products such as Melton Mowbray pork pies and Arbroath Smokies.
  • Sainsbury’s has teamed up with Ladies in Beef to help promote the new ‘Great British Beef Week’ which runs from 29-30 April. The retailer will offer on-pack promotions during this time.
  • When buying British make sure you read the small print as almost a fifth of foods labelled as ‘local’ on sale are making the claim falsely, a study by The Local Government Regulation has revealed. Examples include ‘Welsh lamb’ from New Zealand, ‘Somerset butter’ from Scotland, and ‘Devon ham’ from Denmark. Restaurants have the highest incidence of false claims with 19 per cent, while manufacturers had the fewest with 11 per cent.
  • Asda and Defra are working with key players in the UK dairy industry to create a new milk roadmap. Dairy 2020 will build on the work of the Dairy Supply Chain Forum’s Milk Roadmap – the industry’s environmental sustainability strategy – but will also include social and economic sustainability.
  • Finally, according to a Tesco survey French food is still the fastest growing cuisine in the UK, with a recent 27 per cent increase in French ready meal sales. Chinese cuisine is close behind in second place with British cuisine in third. So come on everyone, buy British!


Dates for Your Diary:

Spring 2011 – Pimlico Food Festival at Tachbrook Street Market


Local Shopping

Tachbrook Street Market (2)Tachbrook Street Market

Address: Tachbrook Street, SW1

Trading hours: Monday to Saturday: 8am to 6pm

Nearest tube: Victoria or Pimlico

Bus: 2, 24, 36, 185, 436

Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.

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imageOn Sonny’s Stall on Tachbrook Street Market

Sonny’s stall once again was a picture it is great to see such fresh produce full of lively colours, especially the Rhubarb it really looked vibrant and cooked up a treat when we made one of our favourite puddings so what else was on offer?

Well there were Apples English Braeburns and Bramleys, Artichokes, Beets, English Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition.

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imageOur Local Butchers have been getting in

The lamb is some of the best we have seen and his beef is well hung, Scottish and the steaks we had were absolutely great, the pork is outdoor reared and has a great taste with the fat to meat ratio spot on.

The corn-fed chickens looked plump with a nice colour to them; this butcher is very proud of his offerings and has every right to be so.


imageOur Local Fishmonger Jon Norris on Tachbrook Street Market.

Once more Jon has brought to market an incredible selection of fish and shellfish including some rope grown mussels from the Shetlands (see below)

He was very busy again this week and yet again we see more and more people queuing up for his produce.

Taking advantage of all that fishing in British waters can turn out, he had to offer Cornish Brill, Clams, Cod fillets, Cod steaks, Crab whole and dressed, Haddock, Cornish Hake steaks, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, grey Mullet, Lobster, Line Caught Mackerel, Monkfish, Cornish Octopus, there was Plaice from Scotland so plump and sweet, Prawns in the shell, there were Native Oysters, Rock Oysters, Cornish Scallops, wild Scottish Salmon, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting.

And remember almost all Jon’s fish is sourced from around the Cornish, Devon and Scottish coasts and his prices are so reasonable you have got to give this gifted and extraordinary fishmonger a try, you won’t be sorry, I promise, just see for yourselves with the pictures below!

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Mussels are truly one of nature’s most delightful delicacies; they are extremely high in proteins, calcium, and iron while being low in fat and they are low in calories they contain a number of vitamins and minerals and are easily digested, not to mention they are decidedly inexpensive and good value for money.

They are also excellent for your heart, containing the highest amount of omega-3 of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure).

The protecting shells of the blue mussel are smooth, glossy, and dark blue or navy in colour, whilst the juicy meat contained within may range from a bright orange to a pale cream.

The difference in colour of the meat has nothing to do with a difference in taste, although some do say that the orange meat is fleshier and tastier.

The orange meat is found in the shell of a mature female mussel, whilst the pale cream meat mussels are males or immature females.

Mussels can grow in the wild or as is most popular nowadays, due to a huge demand and consumption, they can also be cultured or farmed.

BUYING

Look for bright, clean, tightly closed unbroken shells. Fresh mussels smell briny-fresh, not ‘fishy’. When buying mussels you need to allow at least 1 pint (570 ml) per person for a first course, and 1½ to 2 pints (about 1 litre) for a main course. That may seem a lot, but some will have to be discarded and, once they have been shelled, mussels are very small and light.

STORING

Best eaten within a day of buying

PREPARING AND COOKING

Don’t be tricked by how upmarket they look, mussels are the definitive uncomplicated seafood. Clean them, sauté them, steam them and hey up you’ll have a dish everyone will be wowed there are many ways to serve the mussels, but the most classic is Moules Mariniere the mussels are offered in a sauce of white wine, shallots, parsley, and butter.

The ritual of cleaning and To Prepare them sounds more bother than it actually is. When you get them home, plonk the mussels straightaway into a sinkful of cold water, first of all throw out any that float to the top, then leave the cold tap running over them while you take a small knife and scrape off all the barnacles and pull off the little hairy beards. Discard any mussels that are broken, and any that are open and refuse to close tight when given a sharp tap with a knife. After you’ve cleaned each one, place it straight in another bowl of clean water.

When they’re all in, swirl them around in three or four more changes of cold water to get rid of any lingering bits of grit or sand. Leave the cleaned mussels in cold water until you’re ready to cook them. As an extra safety precaution, always check mussels again after cooking this time discarding any whose shells haven’t opened.

You can in addition find mussels served with sauces made with beer, or cream, or vegetable stock.

For the greatest authenticity, use a shell to crack open the mussels, not your fork.

Did I say that they are very good for you an 85 gram portion of cooked blue mussels contain 20 grams of protein and only 147 calories; it is rich in iron, manganese, phosphorous, selenium, zinc and vitamins C and B12. Mussels are low in fat, only containing 0.7 grams of saturated fat in an 85 gram portion. They are, though an extremely rich source of Omega-3 fatty acids, which are found in oily fish and other foods but are not produced by the body. The consumption of Omega-3 fatty acids helps prevent cardiovascular and heart disease and is an important part of a healthy diet, promoting a healthy brain as well as a healthy body. Mussels in fact contain higher levels of Omega-3 fatty acids than any other shellfish.

Jon’s tips to buying fish and shellfish;

 Fresh Whole Fish

  1. The eyes should be clear and convex, not sunken
  2. The flesh should be firm and resilient to finger pressure
  3. The fish should smell freshly and lightly of the sea
  4. Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
  5. Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

Fresh Fillets

  1. The surface of the fillet should be moist, with no signs of discolouration.
  2. The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
  3. As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
  4. Live bi-valves (including mussels, clams and oysters)
  5. The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.


In The Garden

Not a lot happening yet, we are still waiting word for when they are going to put the new windows in so realistically we cannot start anything on our balcony for this year. We will of course plants some salads and our herbs but that will be it for this year.


Recipes for April

Potted Crab

Push the boat out with the respected English custom of potting seafood, combine the tender, sweet flesh of crab with sherry, herbs and lemon juice, its same idea as potted shrimp, but used for delectable crab meat using the most superb white claw meat and creamy brown meat, mixing with spices then topping it with the finest English, Welsh or Cornish butter.

Serves / Makes:        2 large ramekins, 4 small ramekins

Prep-Time:                 10 minutes

Cook-Time:                15 minutes plus 2 hours chilling


You Will Need

150 grams, white crab meat

150 grams, brown crab meat

1 banana shallot, peeled and finely chopped

2 tablespoons, dry sherry

1 pinch, cayenne pepper

1 pinch, ground mace

1 pinch, freshly grated nutmeg

150 grams, unsalted butter, cubed

1 ½ teaspoons, anchovy essence

1 teaspoon, lemon juice, plus extra if needed

Salt and freshly ground black pepper to taste

Extra butter for sealing the ramekins


Method

Start off by placing the chopped shallot, sherry, and spices in a saucepan, bring to a simmer, then boil rapidly until the liquid has reduced by at least half, it should only take about 2 minutes.

Next, stir in the butter; when melted, turn the heat down, and simmer gently for 12 minutes, stirring from time to time, remove from the heat and allow to cool then using a sieve over a bowl, pour through the cooled spiced butter and set the bowl over another bowl filled with ice then, using an electric hand whisk, whisk until the butter becomes thick and creamy, but not hard.

Now mix in the crab meat, anchovy essence, lemon juice, salt, and pepper spoon this mixture into ramekins, cover the surface with melted butter to seal off the air and cover with cling film, and chill for 2 hours.

To serve remove the potted crab from the fridge about half an hour before serving we like to serve ours with a little mixed salad, toasted granary bread or melba toast.


Greek Aromatic Roast Lamb

What a magnificent dish, more or less identical to the one Maureen and I used to have at the Bakery Restaurant on the Greek island of Spetses (This restaurant is on the top floor above one of the island’s more popular patisseries). We tried it at Wilton Lodge for a dinner party, which was a triumph, so much, so that in the winter/spring of 1992 at Norwood West, Palm Springs it was a great favourite.

Serves / Makes:        8 servings

Prep-Time:                 4 hours to 24 hours

Cook-Time:                2 hours


You Will Need

2 kilograms, leg of lamb,

1.2 kilos, potatoes, about 4 to 6 ounce each, we use a variety called Lady Balfour, available from Sainsbury’s or Desiree

1 whole, lemon,

2 tablespoons, honey, preferably Greek

2 tablespoons, olive oil,

30 grams, butter,

2 sprigs, fresh rosemary,

1 sprig, fresh thyme,

1 sprig, oregano, I like to use the Greek or Italian dried oregano


Method

Put the leg of lamb into a large roasting pan. Bruise the leaves of the sprigs of rosemary, thyme, and oregano and sprinkle them over the meat, add plenty of pepper and 1 tablespoon of honey. Rub the mixture into the meat with your hands then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. 

Peel and quarter the potatoes, then arrange them in a single layer round the lamb.

Squeeze lemon juice over the potatoes, use at least half a lemon, or up to one and a half lemons for a strong lemony flavour.

Carefully pour ¼ pint of water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper.

Drizzle on 1 to 1 ½ teaspoons of honey and 1 tablespoon of olive oil, then dot with 1 oz of butter.

Bake at 425°f/220°c/gas mark 6 for a further 1 to 1 to 1¼ hours

The ingredients will become golden and will caramelize to a rich brown in places.

Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.

Serve and Enjoy!


Thyme Steamed Mussels

A quick, easy, flavoursome and attractive dish, the bacon and leeks truly enhance the mussels.

I have already mentioned that we both have a weakness for mussels and that I would be including our favourite ways of serving them and once again this recipe is no exception.

In the 1970’s when we served fresh mussels at the Willow Tree Restaurant, Bolton-le-Sands, this was the dish that got the most praise and using the freshest mussels from Morecambe Bay, the thyme which grew in the garden and serving it with the watercress that grew in the stream that ran through the property it was no wonder it got the praise it did. Now when we decide to have mussels for a meal we do have a little difficulty in choosing which recipe to use, Maureen has her favourite and I have mine, oh what a hard life we lead‼

Serves / Makes:        2 main course servings, or 4 starters

Prep-Time:                 8 minutes

Cook-Time:                10 minutes


YOU WILL NEED;

1 kilo, fresh mussels

6 rashers, smoked streaky bacon, chopped into small pieces

2 baby leeks, sliced on the diagonal

30 grams, butter

1 red onion, peeled and chopped

3 cloves garlic, peeled and chopped

250mls, white wine

4 sprigs fresh thyme

250mls, double cream

Salt and freshly ground black pepper

20 grams, freshly chopped parsley, we sometimes use coriander or a favourite herb to use is chervil


METHOD;

Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard Discard any which does not close when tapped.

Heat half the butter in a pan, and then sizzle the bacon for 3 to 4 minutes until starting to brown.

Add the leeks, onion, and garlic and, then sweat everything together for 4 to 5 minutes until soft.

Turn the heat up high, add the mussels’ thyme and wine, then cover and cook for 4 to 5 minutes, shaking the pan occasionally, until the mussels until the mussels begin to open.

Add the cream, seasoning and parsley, stirring the ingredients with a spoon heat through making sure all the mussels is open Discard any that remains closed.

Spoon the mussels and the other bits into a dish, then place the pan back on the heat and boil the juices for 1 min with the rest of the butter.

Divide the mussels between two bowls if serving as a main course 4 bowls for a starter and pour the sauce left in the pan over them.

Serve with crusty bread to mop up all the juices and Enjoy!


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2 thoughts on “April, What’s in Season This Month

  1. All That I'm Eating April 7, 2011 at 21:56

    I am so grateful that you defined lamb, hogget and mutton. I have been racking my brains for weeks trying to think of the word that is, in fact, hogget. Thank you!
    I love this blog, telling us what’s in season and having recipes all in the same place.

    Like

  2. Kimberly Crocker April 6, 2011 at 20:22

    This is a unbelievable post. I’m really glad to have found this! I can’t wait to let everyone know about this.

    Like

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