S E A S I D ER E C I P E S

M U S S E L S

S Q U I D

H A D D O C K

S E A F O O D

S E A S I D ER E C I P E S

M U S S E L S

S Q U I D

H A D D O C K

S E A F O O D

M U S S E L S W I T H S A V O Y C A B B A G E A N D S H R I M P S

2 tbsp olive oil2 medium leeks3 garlic cloves1 cabbage 125ml white wine2kg live mussels

1. Heat the oil in a pot large enough for the mussels. When it is hot, add the leeks and garlic. Reduce the heat to low and fry very gently until softened.

2. Remove and discard the cabbage’s darker, outer leaves and heart, and

M U S S E L S

H O T D O G S

S E A S I D ER E C I P E S

M U S S E L S W I T H S A V O Y

C A B B A G E & S H R I M P S

1.

Heat the oil in a pot large enough for the

mussels. When it is hot, add the leeks and

garlic. Reduce the heat to low and fry very

gently until softened.

M U S S E L S W I T H S AV O YC A B B A G E & S H R I M P S

1.

Heat the oil in a pot large enough for the

mussels. When it is hot, add the leeks and

garlic. Reduce the heat to low and fry very

gently until softened.

M U S S E L S W I T H S AV O YC A B B A G E & S H R I M P S

1.

Heat the oil in a pot large enough for the mussels. When it is hot, add the leeks and garlic. Reduce the heat to low and fry very

gently until softened.

M U S S E L S W I T H S A V O YC A B B A G E & S H R I M P S

1.

Heat the oil in a pot large enough for the mussels. When it is hot, add the leeks and garlic. Reduce

the heat to low and fry very gently until softened.

M U S S E L S W I T H S A V O Y

C A B B A G E & S H R I M P S

1.

Heat the oil in a pot large enough for the

mussels. When it is hot, add the leeks and

garlic. Reduce the heat to low and fry very

gently until softened.

M U S S E L S W I T H S A V O Y

C A B B A G E & S H R I M P S

1.

Heat the oil in a pot large enough for the

mussels. When it is hot, add the leeks and

garlic. Reduce the heat to low and fry very

gently until softened.