Tag Archives | mussels

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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mussels with white wine, smoked garlic & parsley butter and thyme

succulent mussels with white wine, smoked garlic and parsley butter and thyme

a perfect starter, tapas or lunch snack

It doesn’t get easier and quicker to make these delicious mussels that are big on taste and big on the ‘wow’ factor.

I took a packet of frozen half shelled mussels purchased from the fish shop in Hout bay (aprox 400gms). Heat about 1/2 to a cup of white wine in a big pot and toss the frozen mussels directly in. Bring to the boil and steam them with the lid on for a few minutes.

If your mussels are still in the shell, they would steam open at this stage.

Remove the lid and add about 40gms of smoked garlic butter with parsley (which is a new product we are making at The Smoking Shed) and allow to mix with the wine.  Sprinkle over a small handful of thyme leaves removed from the stalks and allow the sauce to reduce and thicken a little. Or not, it doesn’t really matter.

Empty the shells into a large bowl and pour over the sauce.

Serve with some crusty bread to dip and soak up the juices.

You may have noticed the very beautiful bowl that these mussels are presented in.

You may also recognise it as the very distinctive ‘Wonki Ware’, by Di Marshall.

As a food stylist I am on the constant look out for crockery that makes food shine and look beautiful, and Wonki Ware always does just that. 

I buy it from the fabulous shop ‘Blink’ which is located at 71 Regent Street, Sea Point (directly opposite Checkers and diagonally across from La Mouette). Blink carry a big range as well as other wonderful wooden pieces, jewellery, hand knitted childrens toys and other beautiful things.

mussels in my favourite new wonki ware bowl

succulent, buttery and packed with flavour

PS: sorry I got a bit carried away with the number of images in the post (as I do), I just love the look of mussels and I love my new bowl.

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