Mussels were on special at our local fish shop yesterday so we had mussels mariniere for dinner last night instead of my planned meal. This is a very simple dish with the mussels stacked (no more than two mussels deep) in a large pan then finely chopped onion, a bay leaf and peppercorns are sprinkled over the mussels. Lastly add white wine, to about 1cm deep in the pan, cover and turn onto high. The mussels should steam open within about 4 to 5 mins. Any that do not open should be discarded. I served the mussels in a deep bowl with some of the broth poured over, and with crusty white bread to mop up. Yum!
This week's menu is based around a few things I picked up on good specials -
Monday - Ploughman's platter (cheese, homemade crusty bread, olives, cherry tomatoes, grapes, lettuce, boiled egg and pickles.)
Tuesday - Creamy pumpkin bake with bacon and macaroni.
Wednesday - Angel hair pasta with salmon, brie and winter greens.
Thursday - Beef chow mein.
Friday - Homemade pizza.
Saturday - Mimosa soup.
Sunday - Hot dogs.
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