Saturday 7 March
We only get our mussels from Luken's, where they have a good, fresh supply and pick them over carefully, rejecting any broken ones. Today's two-pound batch had fewer in number, but those were huge, and what's more had big, plump mussels inside.
We did them more or less as here, though with butter, and we had no scallions. The result was a perfect blend of brine, cream, and spice.