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Highland mussels - juicy whisky creamy
- 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:View on Jamie Oliver
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