Tag Archives | mussels

the most delicious dish of mussels, leeks and bacon on sourdough toast

mussles, leeks and bacon on sourdough toast

This delicious recipe for mussels, leeks and bacon comes from Giles Edwards – the chef and owner of La Tête restaurant in Cape Town. He opened this spot in trendy Bree Street last November and specialized in a nose to tail menu concept rooted in French cooking. I also discovered that this fabulous eatery has so much more to offer for even a slightly unadventurous eater such as myself, and I had the most delicious lunch there last Friday. Continue Reading →

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creamy masala mussels

Creamy masala mussels

A big pot of steamy mussels in a creamy masala sauce is the perfect dish to share. Make sure you have a nice loaf of crusty white bread to break off and dip into the delicious curry sauce. Continue Reading →

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quick and easy red curry mussels

thai red curry mussels

Mussels are one of my favourite quick and easy meals to knock up. They are both sustainable seafood wise, and are low carb – that is unless you don’t add the slices of toasted bread to the mix, which I find quite essential. I used Thai red curry paste which is pretty much available everywhere these days.

I have used white wine but you could just as easily replace it with stock or broth. I have also used a reduced fat coconut cream which works quite well, but you can use cream if you prefer. All super Banting friendly.

The heat level on these mussels is around 2 out of 5, I’m a bit of a wimp when it comes to chilli. It’s not mild but not too hot. If you like yours über hot, you may want to add a dash more. I have made a portion for one, just adjust accordingly for more people.

Thank you to my friend Laurence for the inspiration here. This literally takes 10 minutes to make.

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mussels and squid ink spaghetti

mussels with squid ink spaghetti

Cruising down the Pick n Pay isle the other day I immediately noticed the new black squid ink pasta on the shelf as part of their ‘Finest’ range. Being pleasantly surprised and a food stylist, I immediately needed to buy this slightly exotic food and turn it into a recipe that would hopefully turn into a pretty picture.

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