I woke up yesterday, my hip feeling better than the last couple of days. I thought, Yas! I can get stuff done today and got out of bed.

By that afternoon the pain moved up and over to my ribs on the left hand side.

I wish I was kidding.

At this point I'm pretty worried. Seriously, WTF is going on with my body? But I'm remaining positive as I don't want to bring on anything else.

Since I'm still sick, Hubby did the usual and shopped his little heart out and I started getting photos while he's on the hunt.

First the crabs.. Which I did say no to since our fridge and freezer is packed.

Then these zucchini flowers.. Which was a yes, I'm thinking hubby can make these... 👀

A few hours later he came home with another huge box, this time filled with veggies and the crabs...

He got the crabs, but they were already cooked and cleaned so that was awesome. It will just need hot water over them and a bowl of burnt butter for dipping.

By then I've become accustomed to the dull ache on my left hand side, dinner was due and I didn't feel like eating anything except mussels. I thought maybe my food cravings might be linked to what s wrong with me so I made the mussels.

This is a no fuss, quick mussels recipe. With my body pains a constant reminder I needed something super basic.

Mussels in White wine

Prep time 5 mins | Cook time 10-12

Ingredients

1 kg Mussels (cleaned & de-bearded)
2 Tbs Olive Oil
1 Red Onion
Parsley
8 Garlic Cloves (minced)
1 cup White Wine (any one you like)
1 cup Chicken Stock
4 Tbs butter

Method

• Chop the onions
• Mince the garlic
• Olive Oil in the big pot medium heat
• Throw onions and garlic in and sautee for 2 minutes.
• Add wine and chicken stock in and boil for 3 minutes
• Cut a 2 sprigs of parsley into the pot

• Throw pre prepared mussels in

• Cover with lid
• Reduce heat to simmer for 5-7 minutes
• Add butter in the pot and stir

And you're done!

This was us last night.

Paying for it today for sure, but it was so worth it. As it was, I didn't need to cook the mussels because I fell in love with the crab and the journey involved in getting to all the meat. Having burnt butter to dip the soft sweet crab in that butter just took it to a whole other level.

Cooking tip!!

Since this recipe asks for 8 cloves of garlic (which was pretty much a whole head or garlic), I took a short cut in peeling the cloves.

Some people might think a whole head of garlic is a lot. But my Chicken Adobo recipe needs about 2 heads of garlic (sometimes 3). Those who have peeled garlic knows it can be a time consuming and fiddly job.

But it doesn't need to be..

Grab your garlic cloves, chuck them in a container with a lid, put the lid on and shake it until all the garlic have been peeled. See?

For tonight I've got the fish defrosting for a Brazillian fish stew recipe I want to try and it looks like Hubby will be cooking that tonight. The prawns, oysters and balmain bugs are in the fridge just needing sauce and dressing ~ so that's all pretty easy.

We didnt pay much attention last year so were trying to make an effort this year. What's on the menu at your place today?

I hope you all have a safe and happy Easter.

🌼 Arly