Chocolate and Coffee Mousse Pots - Chef Recipe by Manu Feildel
Manu’s favourite crowd pleasing dessert and the perfect blend of coffee and chocolate.
Moules Marinieres - Chef Recipe by Sylvain Bernard
Ingredients
1kg mussels
150g chopped shallots
20g unsalted butter
300mL dry white wine
2 Tbs finely chopped parsley
Method
In a large pot, melt the butter and add shallots. Cook for two minutes, or until tender.
Add the mussels and white wine. Cover and cook until all the mussels are open, around seven minutes.
Recipe provided by Chez Olivier
