I made this dish a couple of weeks ago its the easiest thing ever but with such amazing flavours, I made Moules Mariniere using a recipe from the Fish is the Dish website (I didn't add the cream, I kept that for my soup). Then I made a delicious home made soup with a butternut squash and other tasty bits and bobs. It was the most sweetest and tastiest meal ever, the sweet spicy creamy soup topped with the sweet plump meaty mussels was just amazing!
- Before cooking, if they are fully open and don't close when tapped on a worktop, bin these.
- Once they are cooked if any don't open these also go in the bin.
- I always use mine as soon after I have bought them as possible, but they will keep in a fridge for a couple of days and
- I give them a good soak in fresh water and remove any 'beards' before I cook them.
If you think kids won't love these, then think again, when mussels are really fresh they taste very sweet, a real winner with kids. We are currently taking part in the 'Happy Healthy Hearts' initiative with Fish is the Dish, they are setting out to prove the health benefits of eating more fresh fish in our diets...there are lots of useful meal plans on the website (put together by a dietician) to inspire you at home, and brilliant bloggers just like me are doing our bit by being creative in our kitchens with fish.
"Fish is the Dish's Healthy Happy Hearts Challenge has been designed with the aim of getting families in the UK to make a commitment to eating fish at least twice a week. Research has shown that eating fish just twice a week can help raise levels of omega-3 in the body, a 'good' fat that is essential to our diets. Omega-3 has been associated with brain development, joint function, healthy skin and eyes as well as better mental health. It is even believed to significantly reduce the chances of developing conditions such as cancer and heart disease. From healthy hearts to healthy minds, everyone can benefit from increasing their omega-3 intake".
1 clove of garlic
1 small onion chopped
2 sticks of celery chopped
1 butternut squash peeled and cubed
1 level tsp turmeric
I red chilli (de-seeded)
One and half pints of vegetable stock
2 tbsp fresh cream
a handful of fresh chopped parsley
1 quantity of this Moules Mariniere recipe (minus the cream)
1. Start by making the soup as the mussels cook really quickly.
2. Melt the butter in a pan and add the garlic, chopped red chilli, chopped onion and chopped celery. Stir to coat in the butter and cook through on a low heat, don't allow this to brown keep it glossy.
3. After about 10 minutes add the butternut squash and mix this with the cooked vegetables. Cover with stock (vegetable), season with salt and pepper, bring to the boil and reduce the heat to a simmer, cover the pan with a lid and cook for about 10 minutes until the butternut squash is tender.
At this point make the Moules Mariniere recipe in readiness.
4. Add a level teaspoon of ground turmeric to the pan of cooked soup vegetables.
5. Take a stick blender or use a liquidiser to blend the soup mixture until smooth.
6. Check the seasoning and add more if required.
7. Finish the soup with the fresh cream.
8. To serve, ladle the soup into bowls and top with cooked mussels, sprinkle with fresh chopped parsley and a wedge of fresh bread for dunking.
Mussels are a great source of selenium, vitamin B12, zinc and folate.
Fish is the Dish have lots of inspiration on their website, its well worth a look and they have a fabulous competition at the moment to win a fish hamper worth £250!
Fish is the Dish supplied the mussels for this recipe...the rest is down to me.