Mussels with white wine

Not shown, butter, quite a lot, almost a stick, say, six ounces. White wine, I forget what kind, the airline type where one cup comes in a bottle, I could look but I can't be arsked. Let's say generic.

Brined the mussels this time. It hardly helped any if at all. Caused the buttered wine to go all salty. Couldn't enjoy the broth like it was mussely soup like last time, and that's a no-good, low-down, dirty rotten wasteful shame that is.

But isn't my bread nice? It's sort of a careless brioche, in that its' fortified with lots of butter, milk, and eggs. I could make that stuff blindfolded. Mind you the kitchen would be a gigantic mess and I'd risk burning down the building, but I could do it. It's 1/4 whole wheat flour I milled myself. The next time I'm going to use a higher percentage of whole wheat since that commercial yeast is so powerful it can easily do the heavy lifting, and include flour more coarsely milled resulting in a denser and more interesting texture, I'm imagining.