Many people rely on seafood as their primary source of protein which also contains less fat than other animal protein sources.
Search google: “Seafood is generally low in cholesterol, which is important for heart health. It’s rich in vitamins and minerals including iodine, zinc, potassium, and vitamin B”.
Here, I have mussels and am adding egg noodles pasta. I have decided to cook it in butter and white wine sauce to make it delicious, satisfying meal. The mussels are plumps juicy and goes hand in hand with the butter and wine sauce.
1 packet egg noodles pasta, cook as per instruction on packet
2 tablespoons olive oil
2 garlic cloves, crushed
1/2 cup dry white wine
1 kg mussels, beards removed
1 bunch broccoli, cut into bite size
1 medium carrot, cut into matchsticks
½ fennel, cut into bite size, keep the fronds to add in
80 g butter, melted
1 lemon, rind finely grated, juiced
1 – 2 fresh chilli, cut into strips ( I do not remove seeds)
salt and pepper to taste
Water to boil pasta
Bring water with a pinch of salt to boil and add egg noodles; cook as per instruction, drained and set aside until later.
Heat oil in a large, deep saucepan over medium heat. Add garlic and chilli. Cook, stirring, for 2 minutes. Add mussels. Cover and cook, shaking pan occasionally, for 5 to 7 minutes or until mussel shells open. Remove mussels and discard unopened shells from saucepan.
Add broccoli, carrot, and fennel with a bit of fronds cook about 5 minutes or until fennel and broccoli soften a bit. The add lemon rind, lemon juice, butter and wine to pan. Stir until well combined. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 minutes or until thick.
Add egg noodles and mussels toss to mix well with vegetables and sauce. Season with salt and pepper. Ladle egg noodles pasta, and vegetables into bowls. Then add the mussels. Serve with a glass of Pinot Noir.
Note: You may want to remove the shells. You can deseeded the chilli and chopped finely or parsley instead of fennel fronds like I did.
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