Moules Marniere

5 dozen mussels, 2 crushed garlic cloves,
1/2 cup dry white wine, 5 sprigs of parsley,
4 large onions chopped, 2 bay leaves,
1/2 tspn. thyme, 1 tspn. fresh ground pepper,
1/2 tspn Tabasco Sauce, 6 tbsp butter.
1/2 cup finely chopped parsley

Clean mussels and remove the beard. Place in large pot and add all ingredients, except chopped parsley. Cover, bring to boil and cook over high heat until mussels open (about 5-7 minutes.) As the mussels cook, give the pot a shake, keeping lid in place. Discard any mussels that do not open. Spoon mussels into large soup bowls and pour cooking liquid over them, discarding bay leaves; sprinkle with chopped parsley.

Frangipane

55g/2oz butter, 2 tbsp caster sugar,
100g/3½oz almond nuts, finely chopped
2 tbsp self raising flour
1 egg
90g/3oz apples sliced

Preheat the oven to 200C/400F/Gas 6. Place the butter and the caster sugar into a food processor to cream together. Add the almond nuts, self raising flour and the egg. Process everything together until well combined. Place the apples into baking dish. Pour the batter mixture over the top of the apples. Place the mixture into the oven and cook for 8-10 minutes, or until lovely and golden. Remove from the oven, turn out onto serving plate and serve.

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