Eastington@Paddington

from A Year at Avoca: A Cookbook by Simon Pratt (p 21)

• EVOO, shallots
• garlic, chilli (Habanero)
• White wine (Semillion)
• cherry tomatoes, canned tomatoes (Mutti), bay leaf, dill, parsley, oregano
• mussels (Kinkawooka Australian blue mussels substituted for the Galway Bay Mussels)

Served with crusty bread.

I loved the sauce, but the mussels needed a lot more cooking than the recipe indicated. I should have blanched them in boiling water before adding them to the sauce. (see the method in “Mussels with saffron pici” ).