(PP) Contains product placement. Gill Mellor, head chef at River Cottage goes foraging on the coast of Wales to create a beautiful seafood recipe that you guys can do at home too. Freshly picked mussels, periwinkles and seaweed cooked with local smoked bacon and craft beer all in the great outdoors. Bliss.

Gill was guided by experienced forager Andrew Price around the dramatic Gower Peninsula. If you do the same please make sure you know what you’re picking and never take more than you need.

If you love great food cooked with great ingredients then check out the River Cottage YouTube Channel right here:

Gower Brewery |
Dryad Bushcraft |

Links from the video:
River Cottage Food Tube |

For more nutrition info, click here:

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FOODporn.pl Mussel & Bacon Stew | River Cottage

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