It’s been a beautiful weekend here in Kent, and it’s not often you can say that on a Bank Holiday! Yesterday Rob and I took a trip to my favourite fish monger at Whitstable Harbour (which I think I may have mentioned once or twice on this blog!) and I picked up some beautiful fresh mussels for a late lunch. They’re the quickest thing to cook and are so delicious, especially when served with a broth and lots of crusty bread to soak it all up. I tried this recipe from Antony Worrall Thompson which was very nice, although a little too buttery for my taste so I’d cut back on that if I made it again. Don’t forget the golden rule with mussels; discard those that are open (and don’t close when you tap them) before you cook them and discard those that are closed after you’ve cooked them.
I hope you’ve all had a fabulous weekend too. It may be back to school tomorrow but it looks like the good weather’s here to stay so that’s something to smile about. Have a great week!
