Ingredients
- 20 ml Sunflower Oil
- 50 g Butter
- Soft Flour, to dust
- 4 Lemon Sole Fillets
- 200 g Fresh Peas, (frozen also works well)
- 300 g Rope Mussels, washed and de-bearded
- 100 ml Dry Cider
- 1 Lemon
- Large Handful Pea Shoots
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