The article celebrates a delightful spring lunch featuring mussels, pasta, and herbs, highlighting a cherished recipe that mixes creamy shellfish sauce. The author also reflects on Easter traditions, sharing personal cake-making memories associated with Swiss rolls. A preferred cake for Easter tea involves a light citrus sponge filled with lemon curd and mascarpone, echoing the authorâs desire for refreshing flavors. The piece recognizes the joy of cooking seasonal ingredients and creating dishes that cater to festive occasions while also reminiscing about past culinary experiences.
Mussels, ribbons of pasta, herbs and cream is a perfect marriage for a spring lunch. The mixture of shellfish and cream is one of my favourite pasta sauces.
Any aniseed-scented herbs work, chervil or tarragon being good dill alternatives, but also fennel fronds. You could also swap the mussels for clams.
A slice of something I probably wouldn't normally make that I could offer to others... my earliest memory of cake-making involves a Swiss roll.
The need for something sharp and refreshing led me to fill my rolled-up cake with a mixture of lemon curd and mascarpone.
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