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Kicked off our Sunday Brunch at Bayswater Kitchen with a big pot of clanking clams and mussels.
The classic Marinière sauce of white wine, onions and herbs was perfect for the little plump-of-flesh fellas in their shells. They didn’t need much help as their natural juices were already a delight of the briny and sweet. The complimentary warm sourdough was delicious dunked in the sauce too.

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