The one must have to go along with this recipe is a big, crusty loaf of bread. You’ll need it to mop up all the sweet, briny juice that collects at the bottom of the bowl once you’ve finished devouring all the mussels. This is a take on the French classic Moules marinière. The cool thing about mussels is that …
Flakey fillets of hake, packed with a herb and garlic infused butter, then fried till crunchy and golden. My original plan was to make this recipe with cod, but Fergal my fishmonger had these beautiful fillets of thick, flakey hake. They looked so fresh that they might have just jumped out of the sea and onto the counter. So I …
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