Weekend creative and luxury meal for one
My sister went fishing at a pier. Didn’t get any fish but she got me a kilo of mussels. I got it for $12 this year as the mussels’ man had increased the price. I suppose it’s hard time for everyone due to Coronavirus. At least, I finally got seafood mussels. Grateful to God for bringing the mussels boat to shore and my sister for buying for me.
There are many recipes for baking mussels on websites. Some recipes are simple, talk you through you tube, and some with extra ordinary ingredients. Unlike mine, I experiment and explore using the basic ingredients I have in my pantry.
Some recipes have added cheese to make it into a beautiful puff of golden colour, while others, TV show, add slices of chillies and white wine to their mussels. As for me, the flavour of my mussels are figs, mushrooms and garlic. Knowing me loves to explore the various combinations. Also, loves to keep food for raining days or for other creative, experimenting flavours and exploring the method.
I only use 6 mussels as this is trial and error with the flavour creation. The mussels open beautifully and were satisfying and yummy great even though not presentative. Let’s bake!!!
6 mussels, remove beard and clean well
1 large fig, cut to bite size
2 small button mushrooms, cut to bite size
1 Tbs margarine
1 Tsp garlic minced
1/2 stalk scallion
Preheat oven to 230 degrees C. Lined baking tray with foil. Blend all the ingredients except the mussels. Line mussels on tray. Spoon the paste over mussels, drizzle some oil and cover tightly with foil.
Bake for 15 minutes or until mussels are open in the middle rack of the oven. Discard any unopened mussels. Transfer to a bowl and spoon some paste onto the open mussels and serve with a beer. Enjoy!!!!
Note: If you are making a kilo or pound mussels increase you ingredients for paste. You can omit mushrooms; I use it as it is turning brown don’t like wasting food. Just use fig as I have intended to. You can use parsley or and herbs of your choice.
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