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Highland mussels - juicy whisky creamy


Highland mussels - juicy whisky creamy Recipe

Ingredients:
  • 2 kg mussels, from
  • , ask your fishmonger
  • 1 large leek
  • 1 stick celery
  • olive oil
  • 2 small knobs butter
  • 250 g undyed smoked haddock, from
  • , ask your fishmonger, skin off and pin-boned
  • 6 shots whisky, 25ml each
  • 200 ml single cream
  • 1 small bunch flat-leaf parsley
  • extra virgin olive oil, to serve
  • 6 hunks sourdough bread, to serve
Directions:
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