Super Easy Moules Mariniere

Moules Mariniere

  • 1kg Brancaster Mussels
  • ½ Packet Potts Moules Mariniere Sauce

Honestly it cannot be simpler or faster. In a wok or large saucepan, cook the mussels in a dry pan until they’re all open (discard any that don’t open). Drain the excess liquid then add the sauce. Stir to make sure it’s all coated. Serve with some crusty bread straight from the pan.

Fish @ The Guineas Food Festival 2013

The Food Festival
The Food Festival

Last weekend saw the first ever Guinea Food Festival in The Guineas Centre, with food from around the world and music covering all four days of the festival the atmosphere in the centre was brilliant!  On Thursday we at Fish Burwell had smoked mackerel tastings, followed up on Friday with our fabulous Honey Roasted Hot Smoked Salmon, if you’ve never tried it get yourself some and make Honey Roast Salmon Linguine.  Finally on Saturday morning we brought a little taste of the seaside to Newmarket with our shellfish bar outside of the shop.

Trisha Sporting Her Fish Balloon Hat
Trisha Sporting Her Fish Balloon Hat

The festival was fantastic and everyone that we talked to loved the variety of different food on offer, other food included The Pantry offering a variety of different tastings including sloe gin! Rhubarb with their Hog Roast and Montaz Indian Restaurant with some fabulous Indian dishes and snacks (the Biriyani was fantastic!)

Blog at WordPress.com.

Up ↑