FRESH MUSSEL RECIPES
MUSSEL CHOWDER | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour
Total Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
- This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.
- Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery and chilli and sweat down for 5 minutes, stirring, until soft but not browned.
- Peel the husk from the corn and slice off the kernels with a sharp knife. Add the sweetcorn and potato to the saucepan, along with the stock. Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft. Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).
- Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like. Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.
Nutrition Facts : Calories 267 calories, FatContent 9.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
CLASSIC MUSSEL FRITTERS | FOOD TO LOVE
Nici Wickes' delicious mussel fritters recipe is incredibly easy to make and fantastic served with lemon wedges and a herby, creamy mayo sauce
Provided by Nici Wickes
Categories Workday lunches
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield Serves 4, Makes 10
Number Of Ingredients 8
Steps:
- Open the mussels by pouring hot water over them or steaming them in an open pan with a little water. Remove them from their shells and clean, then chop finely or whiz in a food processor, leaving them still a little chunky.
- With a fork, whisk together the egg, flour, baking soda, salt and pepper to taste, then the herbs.
- Add to the chopped mussels and mix, then chill the mixture for an hour if you have the time.
- Heat the oil gently in a heavy-based frying pan and fry large tablespoons of the mixture until golden brown, then turn over and repeat.
- Drain on paper towels and serve with lemon wedges.
Nutrition Facts : ServingSize Serves 4, Makes 10
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