Moules with Watercress Butter and Toasted Sourdough
This classic dish of Moules with Watercress Butter is a great dish for sharing. Serve with toasted sourdough for a hearty lunchtime bite.
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Cooking tools:
- Food processor
- Baking dish
- Chef's knife
- Cutting board
- Stove
- Oven
- Toaster
- Wooden spoon
- Measuring cup
- Mixing bowl
- Serving platter
Ingredients
- 1 bunch watercress
- 150g softened butter
- 50g butter
- 1 onion peeled and diced
- 2 sticks celery diced
- 1 leek diced
- 2 cloves garlic, peeled and crushed to a paste
- 2 k mussels cleaned
- 250ml white wine
- 250ml double cream
- 4 Thick slices of white crusty bread
- 2 tbsp olive oil
- 1 Small bunch of parsley
- 4 slices toasted sourdough
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