Mussels from ... Menai

Photo © Rob Jones

Culinarily speaking, I was a very very late developer.

There’s no comparison to what I ate in my childhod and what I eat today. Maybe one of the reasons why I became such a foody.

Breakfasts were Full English. Snacks were beans on toast. Lunch (which we called dinner) was burgers beans and chips. Dinner (which we called Tea) was poached haddock, or scones. Supper was left overs or bread and jam. Saturday fritters or pancakes.

Sunday lunches were roast chicken, beef, and pork. Salmon only at Easter, and Turkey at Christmas.

Then the Seventies happened. My brother learned to drive, discovered pubs and takeaways. Chinese and Indian food appeared in cartons. Pizzas were a revelation. My Mum tried out all sorts of recipes from a growing number of lifestyle magazines. Quiche Lorraine a popular choice. (Must make one).

I should point out that I was already ‘aware’ of Indian food. My dad was in India for five years during the war, and brought a taste for spices and Camp coffee back with him. But it wasn’t for us kids. To hot. Although we were pacified by being allowed to watch the noodles cooking and curling magically in the hot oil from a Vesta Curry.

I got my first passport in 1980, and flew for the first time - for work, to Amsterdam and Brussels recording pop shows! Then there was no stopping me ….

When living in Belgium, based in Leuven the home of Stella Beer for a year, I explored just about every part of it - inevitably ending up in Ostende, either to travel home on the ferry or just for a day trip to the seaside.

And that’s when I had mussels for the first time… real mussels that is. Never a fan of eating cold out of a tin. Too slimy. I like a big bowl of steaming fresh mussels in a delicious but simple sauce, served with a hunk of gorgeous crusty bread and butter.

Nothing finer than….

Moules Marinière with Cream, Garlic and Parsley

Very lucky to have a mussel supply not 30 minutes away - Menai Oysters and Mussels. (You can buy online).

In a deep pan (which has a lid) fry off some Garlic and Spring Onions in some butter and oil. (I seldom suggest quantities - depends on personal taste. I love garlic.) Add some Dry White Wine. You need juice enough to almost cover the mussels you wish to add.

Well scrub and clean the Mussels and discard any that are already open. Add to the pan and steam the Mussels for five or ten minutes. Give them a stir noisy occasionally so all the Mussels have a chance to bathe in the liquor.

Just before serving, hurl in some Parsley and single cream. Sloosh it about a bit so everyting is all well mixed.

Serve with Granary Bread and Salted Butter.

I miss travelling :-( - Maybe It’s time to do it virtually?

RJ