Highland mussels juicy whisky creamy
Ingredients
- 2kg mussels, from sustainable sources
- 1 large leek
- 1 stick of celery
- olive oil
- 2 small knobs of butter
- 250g undyed smoked haddock, skin off and pin-boned, from sustainable sources
- 6 shots of whisky (25ml each)
- 200ml single cream
- a small bunch of flat-leaf parsley
- extra virgin olive oil, to serve
- 6 hunks of sourdough bread, to serve
Organization Tags
Tags easily organize your Recipe Library
Comments