We have lots of pregnant ladies and new babies at running club at the moment. There's something in the air I think. Or there's something about getting out and getting fit that makes ladies happy, healthy and, well, productive.
Anyway, I created some thai mussels for my lunch today, and as I was munching it thought how appropriate it would be for a Valentines supper with a nice Chablis and some bread for dunking (you can pimp up the sauce with coconut milk if you like, and I'd add some stir fried pak choi with sesame seeds I think and perhaps a rose pannacotta for pud...). Mussels, garlic and chilli are allegedly aphrodisiacs. So I take no responsibility for what happens after (it would be lovely to have some more running club babies though...).
Seafood. Fab stuff.
Lean protein source full of omega 3s. Low in fat and calories (if you mind about either...). More on nutrition stuff here if you care. More importantly, it's damn tasty.
No photo of this in real life, as I'm no photographer and a crap photo would not do this justice. Plus it didn't hang around long enough. And I have a filthy kitchen that would not make a good backdrop; and I have thieving cats (never underestimate the speed of pilfering from an allegedly sleeping cat....).
Serves 2, or one hungry person.
500g mussels (cleaned)
2 cloves garlic
About an inch of galagal (ginger if you prefer).
Juice of one lime.
Handful of coriander (stalks too).
One stalk lemongrass.
2 chillis (de-seeded unless you're feeling brave).
4 spring onions
Coconut oil.
Whizz up everything except the mussels and oil to make a paste.
Heat oil in large wok, add mussels. When things are sizzling along nicely, add a glass of water to create some steam, add the paste, cover and cook until they open (chuck any that don't). It takes about 5-6 mins. It's quite 'brothy' so you need to serve it with something to soak it up - bread, rice, noodles etc. If you're feeling posh you can stick some leafy bits of coriander on top to make it look pretty!
More to follow...
If you make this then do let me know how it goes?
(that's the cooking rather than anything that might happen afterwards......<blush>)
Anyway, I created some thai mussels for my lunch today, and as I was munching it thought how appropriate it would be for a Valentines supper with a nice Chablis and some bread for dunking (you can pimp up the sauce with coconut milk if you like, and I'd add some stir fried pak choi with sesame seeds I think and perhaps a rose pannacotta for pud...). Mussels, garlic and chilli are allegedly aphrodisiacs. So I take no responsibility for what happens after (it would be lovely to have some more running club babies though...).
Seafood. Fab stuff.
Lean protein source full of omega 3s. Low in fat and calories (if you mind about either...). More on nutrition stuff here if you care. More importantly, it's damn tasty.
No photo of this in real life, as I'm no photographer and a crap photo would not do this justice. Plus it didn't hang around long enough. And I have a filthy kitchen that would not make a good backdrop; and I have thieving cats (never underestimate the speed of pilfering from an allegedly sleeping cat....).
Serves 2, or one hungry person.
500g mussels (cleaned)
2 cloves garlic
About an inch of galagal (ginger if you prefer).
Juice of one lime.
Handful of coriander (stalks too).
One stalk lemongrass.
2 chillis (de-seeded unless you're feeling brave).
4 spring onions
Coconut oil.
Whizz up everything except the mussels and oil to make a paste.
Heat oil in large wok, add mussels. When things are sizzling along nicely, add a glass of water to create some steam, add the paste, cover and cook until they open (chuck any that don't). It takes about 5-6 mins. It's quite 'brothy' so you need to serve it with something to soak it up - bread, rice, noodles etc. If you're feeling posh you can stick some leafy bits of coriander on top to make it look pretty!
More to follow...
If you make this then do let me know how it goes?
(that's the cooking rather than anything that might happen afterwards......<blush>)
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