Tag Archives: seafood

Potted Shrimps

potted shrimps recipe from fanny and brenda

We don’t often say this, largely because we think a lot of quick recipes simply aren’t up to scratch, but this one can be done in a trice and is absolutely delicious. Please see the video which shows that with five ingredients and seasoning, you can have this recipe ready to chill before serving within 15 minutes.


250g butter
2 bay leaves
Half a lemon
Pinch or two cayenne pepper
(about 200g) Brown shrimps (we had enough for 5 ramekins)


Melt butter in pan with a pinch or two of cayenne pepper and bay leaves

Place brown shrimps in ramekins

Pat down and add butter to submerge the shrimps

Decorate with parsley leaf on each ramekin

Place in fridge to chill

Fresh Mussels in cream and white wine

This is a delicious meal which is easier to produce than you may believe. In the video that we have produced here, I take you through the basic steps, revealing the possible pitfalls. If you are a fan of mussels watch the video at your leisure.


1kg fresh mussels, in their shell
½ onion, finely chopped
2 fresh bay leaves
4 sprigs fresh thyme
large glass dry white wine
50ml double cream
small knob butter
fresh flat-leaf parsley, leaves picked and chopped
1 tbsp olive oil
1 or 2 cloves garlic, finely chopped

French bread and lemon wedges, to serve

fanny and brenda show how to cook delicious mussels

fanny takes delight in being rude about fanny as she cooks the musselsBrenda is not amused as Fanny takes delight in being rude about her as she cooks the mussels


Scrub the mussels well in a large bowl of cold water, removing the beards and any barnacles. Also discard any with broken shells or any that don’t close tight when tapped on a hard surface. This is because any displaying those characteristics, are probably already dead and therefore decaying. I know Brenda is decaying too and that doesn’t stop her, but we prefer our bivalves to clamp tightly shut upon being disturbed…. By the way I actually did 2 or 3 water changes about an hour apart and it really made the difference as it’s the first time I’ve ever eaten mussels with no sand in – it having all been purged and sunk to the bottom of the bowl of water. When ready, drain, but don’t dry, the mussels.

fanny and brenda show how to cook delicious mussels

Heat the oil in a large saucepan over a medium heat. Add the onion, bay leaf and thyme, and cook for 4 minutes. Stir in the garlic, cook for a further minute.

Put the oven on 200°C ready for your main course, more of which in a minute, and place in the French bread and bowls- enough heat will have built up by the time you’re ready to serve.

fanny and brenda show how to cook delicious mussels

Pour over the wine and simmer for 1 minute. Tip in the mussels then cover and steam, shaking the pan every now and then, for about 3-4 minutes or until all the mussels have opened. Discard any that stay shut. This is for the same reason as before only in reverse, i.e. any dead ones which were already clamped shut, will not suddenly open in the heat!

fanny and brenda show how to cook delicious mussels

Stir in the cream and chopped parsley, check the seasoning (it probably will not need much as, despite the fresh water purging, they do release their very distinctive briny juices…) and serve in the warm bowls with the bread and lemon wedges…. although do feel free to lift the bowl to your lips and down any remaining which might otherwise escape

cameraman james finds the wall more stimulating than the conversation
Cameraman James finds the wall more stimulating than the conversation