Ingredients

Method

• 2 T olive oil
• 1 T butter
• 2 cloves garlic, crushed
• 4 spring onions, sliced
• 1 T chives chopped
• 2 t thyme chopped
• 1 kg large baby marrows, sliced julienne
For the mussels:
• 2 cloves garlic, crushed
• 1 T garlic butter
• 1/2 t mustard powder
• 1 T wholegrain mustard
• 1/2 cup good-quality chicken stock
• 3/4 cup full-cream milk
• 1–2 T crème fraîche
• 1.5 kg mussels, thoroughly cleaned

Method

Ingredients

Sauté the garlic in the oil and butter for 2 minutes. Add the spring onions, chives and thyme and cook for a further minute.

Add the baby marrow and stir-fry for 2–4 minutes, or until cooked and still al dente – take care not to overcook. Set aside.

To make the mussels, sauté the garlic in the garlic butter for 1 minute. Add the mustard powder and wholegrain mustard and stir for 30 seconds. Pour in the stock and milk and bring to the boil.

Add the crème fraîche and stir until dissolved. Add the mussels and cook for 2–4 minutes, or until they open. Discard any that do not open. Serve with the baby marrow linguine.