Parsley Frise Vert Fonce

A tightly curled, dark green variety, with long stalks to help keep the leaves off the ground and free from grit and soil. A robustly flavoured herb, it is often used in a Persillade’, sauces, soups, salads or as a garnish.

CAN BE USED IN:

SALADS - SOUPS – SAUCE – STUFFING – GARNISH

SOWING DIRECTIONS

When
Spring to Autumn.
Where
Direct where they are to grow in the garden or in pots in full sun or semi shade.
How Sow
Sow seeds 5mm (¼in) deep. Cover lightly with fine soil. Firm gently and keep moist. Seedlings appear in 21-28 days.
Care
Thin out to 15cm (6in) apart. Water well.
Harvest
0 -0 weeks from sowing
Sow:
-Winter
Harvest:
0 -0 weeks from sowing
Soil type:
-fertile

Availability: In stock

$4.35

Mussels with Wine, Garlic & Parsley

Ingredients

  • 2 kg fresh mussels 
  • 2 tbsp extra virgin olive oil 
  • 1 tbsp unsalted butter 
  • 6 medium cloves garlic, finely chopped 
  • 4 spring onions, thinly sliced 
  • 1-1/2 cups dry white wine 
  • 3/4 cup fresh parsley, chopped
  • Slices of lemon, to serve
  • Good-quality crusty bread, to serve

Instructions

  1. Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
  2. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic and spring onions and cook until fragrant and soft but not coloured, 3 to 5 minutes.
  3. Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon.
  4. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.
  5. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve with bread and lemon.