“Bloody Mary Mussels” from “Jamie Oliver’s 30 Minute Meals”

Time Taken: 43 minutes

Maureen: I like it. It’s different from what we usually do with mussels, with the white wine and the shallots. It’s good to shake it up a bit. What do you think?

Tim: They’re nice.

Maureen: Would you want me to make it again?

Tim: No. I’m just not a huge fan of mussels. I’ve got nothing against them. They’re nice and they taste good, but… Do you see what I’m saying?

Maureen: Well, no, because I really like mussels.

Tim: I’ve just gone off them, that’s all.

Maureen: I do think using a Bloody Mary base instead of a white wine base makes it much more interesting.

Tim: I agree.

Maureen: Tonight took 43 minutes. I’m getting better, but it’s still not 30 minutes.

Tim: The salad is good, though a bit sweet for my taste.

Maureen: That’s probably the balsamic vinegar. The good thing about these recipes is that we’re eating a lot more salad, since there’s always one included. What do you think of the dessert?

Tim: There’s nothing special about it, but it’s nice.

Maureen: That’s hardly a ringing endorsement. Frankly, I think the “gorgeous rhubarb millefeuille” is superfluous. The dinner would have been great without it. I think Jamie just included it so he’d have three courses. I wouldn’t bother that make it again, but I would make the mussels again, provided I had a dining companion who liked them.

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“Bloody Mary Mussels” from “Jamie Oliver’s 30 Minute Meals”

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