This week, we’re showing just how simple it is to make something all to often only eaten in restaurants. Not only are they delicious, but mussels are packed with an amazing array of good nutrition:
Mussels have the most impressive nutritional profile of all shellfish. They contain high levels of highly desirable long chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as arthritis. Mussels are also a brilliant source of vitamins. Plus they give you a shot of important minerals, such as zinc, which helps build immunity. Mussels even contain levels of iron and folic acid to rival red meats. – The Guardian, Joanna Blythman
1kg of fresh mussels
2x garlic cloves
1x small chili pepper
2x cups of white wine
3x tbsp. of fresh coriander, chopped
Salt and freshly ground pepper
3 tbsp. of rapeseed oil
Give the mussels a good scrub to clean them up.
Throw away any that are already open or have cracked shells.
Chop up the shallots, garlic and chilli nice and fine to release all those amazing flavours.
Heat the oil in a large saucepan and add the shallots, garlic and chili.
Add the mussels and pour the wine in too, season with salt and pepper.
Turn up the heat, place a lid on your saucepan and cook.
Give the saucepan a shake during cooking to move the mussels around.
Cook until the mussels have opened up, then serve either in the saucepan or in a bowl (with another bowl for empty shells).
Top with some chopped coriander and drizzle with lime juice.
Serve with some fresh bread to soak up all that goodness.