Ever since visiting Bruges in April, I have had a real love for Mussels. I’m a bit of a seafood avoider, well, I used to be. I’ll admit to you all something, my phobia is fish, and by that I mean the ones that are alive and swimming; it gives me the creeps. I can vividly recall attempting to snorkel at the Great Barrier Reef and having a panic attack after seeing the size of some of those creatures in the sea.
Mussels have a very distinct taste and I really love them the traditional Belgian way with onion, celery and white wine – it’s a taste sensation! A great thing too is that they are so affordable and can be bought fresh (involving cleaning and preparing, currently around £5) or cooked in a range of sauces, enabling you to just get straight in and cooking your dinner. We went for this option, a large pack of mussels cooked in a garlic sauce, costing £3. A cost effective and sustainable shellfish which just tastes SO GOOD. When I was flicking through the Morrison’s website, I found this great recipe for a lovely summery dinner. I have made some changes to it but I think this makes it taste much better and gives a nicer texture – changing the suggested cod/haddock to salmon.
- 3 tbsp olive oil
- 2 red onions, peeled and sliced thinly
- 3 cloves of garlic, peeled and crushed
- 150 ml white wine
- 500 g passata
- 500 g linguine or fettucine
- 400 g steam cooked salmon, flaked
- 180 g king prawns, peeled and cooked
- 500 g fresh (or cooked mussels)
- 200 g baby plum tomatoes
- 3 tbsp tomato purée
- Salt and fresh black pepper
- Heat the olive oil in a large pan, add the onions and garlic and fry until softened (but not browned). Add the white wine and bring to the boil. Allow to boil rapidly for 2 mins and then add the passata; bring to the boil then reduce the heat and simmer for 10 mins.
- Meanwhile, bring a large pan of lightly salted water to the boil and cook the pasta until soft (as per pack’s cooking instructions).
- Add the salmon, mussels, prawns, tomatoes and purée to the sauce. Cover and cook for 6-8 mins until the fish is completely cooked through.
- Drain the pasta, then toss with the fish and tomato mixture. Season to taste, pile onto the plate and enjoy!