mussels Archives

Prawns and

Mussels

10 minutes

Aliums

Mussels in beer broth with garlic-mayo toast

15 minutes

Citrus recipes

Caramelised orange-and-fennel mussels

1 hour

Seafood recipes

Steamed mussel pot

10 minutes

Aliums

Mussels, leeks and bacon

10 minutes

Prawns and

Creamy lemon-pepper mussels

10 minutes

Seafood recipes

Chilled mussel soup

30 minutes

Braai recipes

Smoky mussel paella

50 minutes

Baby marrow linguine with creamy mussels

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil
1 T butter
2 cloves garlic, crushed
4 spring onions, sliced
1 T chives chopped
2 t thyme chopped
1 kg large baby marrows, sliced julienne

For the mussels:

2 cloves garlic, crushed
1 T garlic butter
1/2 t mustard powder
1 T wholegrain mustard
1/2 cup good-quality chicken stock
3/4 cup full-cream milk
1–2 T crème fraîche
1.5 kg mussels, thoroughly cleaned

Method

Sauté the garlic in the oil and butter for 2 minutes. Add the spring onions, chives and thyme and cook for a further minute.

Add the baby marrow and stir-fry for 2–4 minutes, or until cooked and still al dente – take care not to overcook. Set aside.

To make the mussels, sauté the garlic in the garlic butter for 1 minute. Add the mustard powder and wholegrain mustard and stir for 30 seconds. Pour in the stock and milk and bring to the boil.

Add the crème fraîche and stir until dissolved. Add the mussels and cook for 2–4 minutes, or until they open. Discard any that do not open. Serve with the baby marrow linguine.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Mussels

Mussels in beer broth with garlic-mayo toast

Caramelised orange-and-fennel mussels

Steamed mussel pot

Mussels, leeks and bacon

Creamy lemon-pepper mussels

Chilled mussel soup

Smoky mussel paella

Mussels in roasted tomato and fennel sauce on pasta

Mussels and chorizo in chilli-tomato sauce

Steamed mussels and prawns with coconut broth

Baby marrow linguine with creamy mussels

Baby marrow linguine with creamy mussels

Ingredients

Method