I had been wondering if I could grow samphire after having some in the bowl of mussels the other day, and I found out I most likely would not be able to while on a walk around Morrisons today. While looking around for interesting things to cook with, I came across this and realised why it fit so well in the mussel dish. It tasted a little like coriander and parsley, took on the flavours of mussels really well, and was a little saltier than the mussels. Now I know why it was saltier than the rest of the dish.
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