Tag-Archive for » Shellfish «
Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2kg Mussels, scrubbed and beards removed
1 Tablespoon olive oil
1 Onion, chopped finely
3 Cloves garlic, crushed
200ml Blonde beer
11/2 Vegetable bouillon cubes
3 Teaspoons a l’Ancienne mustard
180ml Double cream
125ml Low fat cream (can use all low fat if you wish)
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh parsley
Salt and pepper to season
3 Teaspoons cornflour mixed with a little water
Method
1. In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min’s until mussels open, discard any that don’t, Drain and set to one side. Clean pan
2. Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.
3. Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.
4. Return mussels to the pan, stir to coat in sauce and cook until heated through.
Serve with hot crusty bread to soak up the sauce
This is extremely quick and delicious, I had a new brand of satay sauce to try and I found this recipe and decided to test it out on this and I am so glad I did. This was wonderful, the satay sauce was spicier than the regular brand I buy and I loved that. I also added some fresh snow peas and bean sprouts to the recipe as I had them to use up and I was not going to serve it over rice, as we are watching our carb intake at the moment, so it made for a more complete meal for us. If you would like to read more reviews on this or see more photos please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Note: I made extra sauce than listed as we love things saucy
2 Garlic cloves (crushed or minced)
1 Onion (peeled, quartered and segmented)
2 Teaspoons curry powder
1 Teaspoon sugar
1 Teaspoon dried mustard
2 Tablespoons satay sauce
4 Tablespoons thickened cream (heavy)
2 Teaspoons dry sherry (or Chinese rice wine)
1kg Prawns (raw, pealed and deveined, leave tails on if you wish, we don’t)
peanut oil (to stir fry)
Method
1. Mix curry powder, sugar and dried mustard in a small dish.
2. Mix sate sauce, cream and sherry in a jug.
3. Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).
4. Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
5. Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
Serve over rice.
All photos taken by me unless otherwise stated.
