I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
Sunday, December 20, 2009
Billi Bi with fresh bread
Cook onions in wine and butter. Meanwhile, steam open mussels. Add shellfish broth to the onions, and take the mussels from their shells and add to the soup; also add cream, salt, and curry powder. Garnish with chives.