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Ingredients

• 18 x 15cm square sheets of filo pastry, (cut from 3 large leaves)
• 50 g butter, melted

• 2.25 kg live mussels
• 300 ml dry white wine
• 50 g butter
• 1 onion, finely chopped
• 2 clove garlic, crushed and finely chopped
• juice of 1/2 lemons
• 150 ml double cream
• freshly ground sea salt, and freshly ground pepper
• a pinch of sugar
• 4 rashers of smoked back bacon, grilled, cooled on kitchen paper, then chopped into small pieces
• 100 g ripe brie, rind removed, cut into six squares

• 200 g salad leaves
• 2 tbsp vinaigrette

Description

For A Truly Stylish Starter Try Nick Nairn's Mouthwatering Recipe For Crisp Filo Baskets Filled With A Tasty Mussel Mixture

UK TV