Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
Here’s another great offering from our friend Neil Forbes. Graham’s double cream will give your sauce extra richness and indulgence, we can’t think of a better meal for a quiet night in with family or friends!
Put a thick-bottomed pan on to heat.
Ensure the mussels’ beards have been removed and have been rinsed.
Throw the mussels into the hot pan and add the white wine, shallot and garlic. Put a lid on and cook on full power and steam for 4-5 mins.
Add the cream, lemon, and finely chopped parsley. Add salt and pepper to taste.
Ensure all the mussels are open and covered with the sauce.
Serve immediately, with lemon in hot bowls.