If you fancy flexing your mighty cooking muscles this Father's Day, you'll love our mussel dinner recipe. Yes, it's an impressive looking meal. Best of all, it's really simple to pull together, a sustainable way to enjoy seafood and healthy!
Never cooked with mussels before? It's easy, but there are a few things you should know. Firstly, we recommend consuming your mussels within 1-2 days of delivery. When you get them home, place them in a container, cover with a damp cloth and keep in the warmest part of the refrigerator, usually the crisper (optimum 5°C), ensuring that the cloth remains damp.
When you're ready to cook, place the mussels in a colander, give them a quick rinse with fresh tap water, and remove any 'beards' (stringy bits) that may have been missed, then leave to drain for 5 minutes. Also note that the mussel shells will open up when cooked. If a shell doesn't open - toss it - it may be off.
Mussels are a sustainable seafood choice. These blue mussels from Shane's Seafood are farmed on longlines or racks in the sea, which has a negligible impact on habitat or other species. Blue mussels filter food from the water and do not require additional feed.
Oh, and you'll also be pleased to know mussels are high in iron, protein, selenium, iodine and omega 3, making this a real winner of a dinner! Ready to get cooking?
Mighty Mussel Dinner
For 4 serves, you need:
1kg Blue Mussels
1 punnet cherry tomatoes
1 tbspn olive oil
500g Church Farm Tomato Passata
Handful fresh parsley, roughly chopped
To Make:
- Heat oil in large saucepan or stockpot
- Add cherry tomatoes, cook til just soft
- Add passata, bring to simmer
- Add mussels to pot, cook for 3-5 minutes or until mussels open*
- Take off heat, sprinkle with parsley
- Mop up all those juices with homemade Sea Salt & Caraway garlic bread
*remember to toss any unopened mussels
Show us your Mussels
Did you make this dish? We'd love to see - send us a pic at hello@yourfoodcollective.com or tag @yourfoodcollective on socials
