Nigel Slater’s roast shallots with mussels and cream recipe

A seafood treat, cooked the easy waySet the oven at 200C/gas mark 6. Peel 350g of large shallots and slice them in half lengthways. Warm 3 tbsp of olive oil in a shallow, lidded casserole, add the halved shallots and 6 small sprigs of thyme, then bake for 30 minutes until the shallots are pale gold. Continue reading...