Taste of Thursday featuring a recipe from Chef Paul Moran

Mussels and White Asparagus     Roasted white Asparagus, mussel aioli, croutons and wild herbs Suitable for 4 people 500g Quadra island honey mussels 500g white asparagus Approx 100g day old piece of bread 100ml grape seed oil 15g Dijon mustard Assorted foraged or cultivated herbs and salads 10g salt 5g black pepper Mussel Aioli, … Read more

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