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: You will Need to Begin this Recipe 2 Days AheadEasy
By Ben Shewry
Published 2012
You often hear people like me waxing lyrical about the high standard, exclusivity and provenance of their ingredients. But where does that leave the other 85 per cent of the population who can’t afford or don’t have access to such food?
In 2011 I was frustrated by the quality of the mussels we were receiving — one day they would be great, another day rubbish. One morning I finally cracked it and asked our supplier Clamms Seafood to gather up a sample of mussels from every available