Samuel Shelley » tasmanian http://www.samuelshelley.com.au Photography and Graphic Design | Hobart Tasmania Wed, 01 Feb 2012 10:55:53 +0000 en hourly 1 http://wordpress.org/?v=3.1 Clarence Seascape Prints For Sale http://www.samuelshelley.com.au/blog/clarence-seascape-prints-for-sale/ http://www.samuelshelley.com.au/blog/clarence-seascape-prints-for-sale/#comments Thu, 21 Apr 2011 05:16:41 +0000 admin http://www.samuelshelley.com.au/?p=1556 My recent Clarence seascapes exhibition at the Clarence School House Gallery has just finished – if you didn’t get a chance to have a look here they are.  Also I have a few prints left over so  if you are interested in buying any contact me – they are about 850mm x 550mm.

]]> http://www.samuelshelley.com.au/blog/clarence-seascape-prints-for-sale/feed/ 1 Mussels with Saffron http://www.samuelshelley.com.au/recipes/mussels-with-saffron/ http://www.samuelshelley.com.au/recipes/mussels-with-saffron/#comments Mon, 08 Feb 2010 23:42:38 +0000 admin http://www.samuelshelley.com.au/?p=674 2kg Live Mussels
3 Cloves of garlic finely chopped
2 leeks finely copped
1/2 tsp Saffron
4 tbs olive oil
3 tbs butter
Pepper to season
3/4 cup of white wine
1 cup of fish stock
600ml of thickened cream
1 bunch of parsley chopped

1. De-beard the mussels and scrub off any barnicles. Then in a large pot Soften leeks, garlic, saffron and pepper in oil and butter over a low heat.

2. Turn up the heat and add the wine, then fish stock and cream and simmer for 15 mins.

3. Add the mussels and cook until just opened stirring a couple of times to coat all the mussels in the sauce.

4. Remove from heat when the mussels have opened – stir in the parsely and serve with barbequed crusty bread and olive oil.

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