For Jack, Hannah and I, Moules are reminiscent of holidays spent on the Ile de Ré. Alongside Andy’s chilli and lime prawns, bought fresh from the market that morning, this is a staple lunch time meal before heading to the beach.
Jack made Moules for himself and I a month or so back, maybe yearning warmer weather, classic flavours and outdoor cooking whilst we were hunkering down to a typical February in Edinburgh evening, avoiding the rain and dreary cold. It was also inspired by recent visits to the Mussel Inn on Rose Street in Edinburgh, of which the menu is largely a selection of mussels, oysters and fish, good bread and good frites. A firm favourite, cheap enough for students, too.
Simplest of soul foods, this crock of mussels was just cooked with shallots and garlic, then steamed in its juices with a sauce of white wine, cream and lots of parsley. Served with great hunks of bread on the side, this is fast, beautiful food.