Yesterday I wanted to make something a bit different for supper and I was lucky enough to get the tides right to be able to pick some fresh mussels. We have beautiful mussels here and they make a great dish. Now my normal “go to” dish with mussels is to do them in a pheasant style. I’d steam them in white wine, garlic and shallots and serve with crusty brown bread and butter. Beautiful! But I was a bit bored of that so I asked my old mate Ross what…