Ingreadient :

• 50g butter
• 1 onion, peeled and diced finely
• 2 sticks celery, diced
• 2 cloves garlic, peeled and crushed to a paste
• 2kg mussels cleaned
• 150ml white wine
• 150ml double cream
• 1 small bunch of parsley

To serve

• 4 thick slices of white crusty bread, toasted in olive oil on a griddle
• 1 clove garlic

Mackerel

• 2 mackerel, gutted and slashed in a criss cross
• Drizzle of olive oil
• Salt and pepper
• 1 lemon
• Few sprigs of thyme, chopped
• 50ml olive oil
• 1 clove of garlic crushed

Direction :

Moules Mariniere

1. Heat a large casserole dish until hot and add half of the butter. When sizzling, add the onions, celery and garlic, and sweat for a few minutes. Then add the wine, cream and black pepper. Stir this before adding the mussels in, and give everything a big stir. Place a lid on top of the pan. Cook for 4 minutes and sprinkle over some chopped parsley.
2. Rub the toasted bread with garlic.

Mackerel

1. Heat a BBQ until hot and place the mackerel on the grill. Drizzle in olive oil, season and cook for 1 to 2 minutes on each side. Mix the thyme, olive oil and garlic together. Place the fish onto plates, spoon over the flavoured oil and sit half a lemon on the side.