Being so far away from the sea, we've come to stock frozen seafood in our freezer. Every time the seafood truck comes, I get a little excited and tend to overbuy. Frozen black cod, also known as sablefish or gindara, tuna, rainbow trout, clams and mussels - we've been trying to diligently cook these so that we can clear the freezer and make room for new stuff as the seasonal change brings seasonal food.
Today, I decided we'll have mussels for dinner, eaten with a simple spinach and goat cheese salad dressed with peach balsamic and garlic olive oil, and some bread.
Ingredients
A bag of mussels, enough for two (about 1 kg?)
3 cloves of garlic
1 yellow onion
1/2 cup of white wine
1/2 cup of chicken stock
Some dried chilli (optional)
Salt to taste
1. Heat some cooking oil in a wok.
2. Sauteed chopped garlic, onions and dried chilli in wok until onion is transparent
3. Add mussels after you've given their shells a scrub.
4. Add in chicken stock. Cover. (If your wok doesn't have a cover, aluminum foil works.
5. When most mussels have opened, add in white wine.
6. Add salt to taste and serve in a large bowl.
Today, I decided we'll have mussels for dinner, eaten with a simple spinach and goat cheese salad dressed with peach balsamic and garlic olive oil, and some bread.
Ingredients
A bag of mussels, enough for two (about 1 kg?)
3 cloves of garlic
1 yellow onion
1/2 cup of white wine
1/2 cup of chicken stock
Some dried chilli (optional)
Salt to taste
1. Heat some cooking oil in a wok.
2. Sauteed chopped garlic, onions and dried chilli in wok until onion is transparent
3. Add mussels after you've given their shells a scrub.
4. Add in chicken stock. Cover. (If your wok doesn't have a cover, aluminum foil works.
5. When most mussels have opened, add in white wine.
6. Add salt to taste and serve in a large bowl.
Comments
Post a Comment