Spain Buddy recipe ebook
 

17 Comments

  1. Alf
    July 2, 2013 @ 3:43 pm

    I don’t think it would be a good idea to flutter my eyelashes at our local fishmonger, he’s usually got a very large sharp knife in his hand ;o)

    Reply

  2. Alf
    July 2, 2013 @ 4:02 pm

    I think I’ll just ask him very nicely, it would probably be safer.

    Reply

  3. elizabethr1533
    February 19, 2014 @ 12:13 am

    Lovely, simple and delicious!

    Reply

    • Elle Draper
      February 25, 2014 @ 10:49 am

      The best recipes are usually also the simplest x

      Reply

  4. Sophie (@GoGranadaSpain)
    March 10, 2014 @ 10:08 pm

    Ha ha, love the advice on number of glasses of wine. One should always be realistic when discussing quantities.

    Reply

    • Elle Draper
      March 11, 2014 @ 10:43 am

      Abso-bloody-lutely, Sophie! Cooking with wine is one of my favourite things ;) xxxx

      Reply

  5. Paula
    March 30, 2014 @ 8:17 pm

    Sounds great but you wrote to add a “healthy glug of cream”. What type and amount of cream? Not sure what amount a GLUG would be. lol Many thanks.

    Reply

    • Elle Draper
      March 30, 2014 @ 8:20 pm

      Hi Paula. The type of cream is up to you. Many people like to use a thick double cream, although I prefer a slightly healthier single cream.
      As for the amount… probably about 3 or 4 tablespoons… but you can add more if you want more creamy juices.
      Enjoy! x

      Reply

  6. Jan
    January 12, 2016 @ 5:32 pm

    I think Alf was distasteful. Some people can’t stand it when someone is enjoying themselves more then they are. Will try your recipe & will let you know how I like it (and I’m sure I will take your advice on the amount of wine!).

    Reply

    • Elle Draper
      January 12, 2016 @ 6:47 pm

      Ha ha ha!
      Enjoy xxx

      Reply

  7. Annie
    January 12, 2016 @ 9:54 pm

    I adore steamed mussels…when they have all opened in their marvelous juices I sprinkle flavored breadcrumbs over them Some fall on the mussels and some in the pan. Its all good. I do flavor with garlic, butter, olive oil S and p…they can be scooped up and slurped down….oh yes the white wine….in the juice and in a glass too.

    Reply

    • Elle Draper
      January 12, 2016 @ 11:41 pm

      I haven’t tried them with breadcrumbs. Do you toast them first?

      Elle xxx

      Reply

  8. Matt
    January 13, 2016 @ 1:17 pm

    I think Jan is uptight. Some people don’t understand humor that doesn’t come out of their own mind. This recipe is about spot-on how I prepare it. Now it’s 7am and I w̶a̶n̶t̶ need a big ol’ pot of mussels!

    Reply

    • Elle Draper
      January 13, 2016 @ 1:24 pm

      I think she was joking Matt ;)

      7am? Where are you typing from, Matt?

      E xx

      Reply

      • Matt
        January 13, 2016 @ 2:19 pm

        Let’s hope she was joking, because I sure was ;)

        Typing from lovely Ohio, USA, where it’s a balmy -15C!

        Reply

        • Elle Draper
          January 13, 2016 @ 3:35 pm

          Ha – you kidder you!
          -15? Oof – I don’t envy you. It’s about 8C here at the moment in a not so sunny Spain… but I refuse to forego my flip-flops (although I am huddled in several fleecy layers) ;)
          E xx

          Reply

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