Category Archives: Seafood

Chilli Mussels


A lazy weekend brunch or lunch to share with friends………..

Local Mussels in spicy chilli sauce

Chilli Mussels

Ingredients: 

2kg small black mussels, washed and beards removed.

1 medium onion, diced.

2 or 3 garlic cloves, sliced or diced.

2 sticks celery, with leaves, diced small.

2 small carrots, diced.

1 red capsicum, rough chopped.

1 Spring onion, sliced.

2 large very ripe tomatoes, chopped.

Fresh hot red chilli, sliced – use any amount depending on your tolerance!

2  Chicken stock cubes.

1 cup dry vermouth.

1 can diced tomatoes (400ml size)

Handful fresh basil, sage and parsley leaves chopped small.

1 tablespoon hot chilli sauce  (I use home-made as we make our own!)

1 tablespoon olive oil.

Some extra fresh parsley for garnish.

Method:

Heat olive oil in a large saucepan or wok .

Saute onion, celery, carrot, chilli and capsicum until soft.

Add garlic and fresh herbs and fry for about 2 minutes.

Add chicken stock cubes & water and simmer until stock cubes have melted.

Next add chopped tomatoes and canned tomatoes (including juice), vermouth & chilli sauce.

At this stage, taste and adjust seasoning/heat/acidity. (Hint -A little sugar reduces the acidic taste).

Add in the cleaned mussels and stir through.

Leave to cook until the mussels are all opened, then add the sliced spring onion and serve with crusty bread (to soak up the soup!)  and a glass of your favourite tipple!

Looking forward to hearing your comments after trying this recipe!!

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Food for Thought


Being a lover of travel and food, along with home comforts of course, I’ve managed to pick up a few decent recipes over the years.  So, time to share!

Crayfish & Chorizo Fettuccine in Pernod Cream Sauce

IMG_2493 (1)

Ingredients: (serves 4)

4 cray tails, raw and chopped into bite size pieces.

Small piece Spanish Chorizo sliced thin. (Important to get Spanish as it has an aniseed flavour).

1 medium onion, diced..

2 teaspoons crushed or minced garlic

4 teaspoons Pernod.

2  Chicken stock cubes.

1 cup dry vermouth.

1 cup water.

300ml cream.

2 cups frozen sweet baby peas.

Handful fresh basil, sage and fennel leaves chopped small.

Medium size dob of butter.

Some fresh parsley for garnish.

500gms home-made or dried fettuccine.

Method:

Heat a deep-sided frying pan and melt butter gently.

Fry onion and chorizo until onion is translucent.

Add garlic and fresh herbs (except parsley) and fry for about 2 minutes.

Add chicken stock cubes & water and simmer until stock cubes have melted.

Next add chopped crayfish, Pernod, Vermouth and frozen peas and simmer with lid on until peas are soft and crayfish is cooked through (about 5-6 minutes).

Stir through cream to thicken and garnish with fresh parsley leaves.

Serve over fresh cooked fettuccine, with a mediterranean side salad and a large glass of red wine!

 

Looking forward to hearing your comments after trying this recipe!!