Moules X Chevre chaud

Ingredients: A roll of goat’s cheese 4-5 thin slices bread Green Salad Dressing: 3 tbsp. olive oil 2 tbsp. honey 1 tbsp. Dijon mustard 1 tbsp. white wine vinegar Salt and pepper Instructions: Slice the roll of goat’s cheese (3-4 pcs/head) and cut the bread to fit the slices Place a slice of cheese on top of the pieces of bread Grill in oven in approx. 5 minutes Mix the dressing – be sure to whip it good. Ingredients: 1kg fresh mussels 3 large spring onions 1 large shallot, peeled and halved 1 carrot, peeled and halved lengthways 2 fat garlic cloves, peeled 1 fresh red chilli 1 bunch thyme handful flat-leaf parsley 100ml olive oil about 150ml dry white wine Method: 1. Thinly slice the vegetables and onions. 2. Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt. 3. With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice. 4. Uncover the pan and pour in the wine. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. If u won’t add cream for a better flavor !