This dish looks expensive and a bit fancy, but its really not. There's nothing better than getting an expensive ingredient at a knockdown price in the reduced section, adding a few bits from the fridge and making a delicious dinner. This cost me less than £1 for 4 filling bowls of yummy goodness.
Lots of people are scared of mussels as they're not sure what to do with them. Yes, they take a little prep but the very quick cooking time more than makes up for it.
I've left it quite plain as I wanted just the fresh taste of the mussels to shine through, but you can easily add garlic,ginger, chilli etc.
I finely sliced the carrot and pepper using a potato peeler, added some mushrooms and salad leaves (sounds weird but it really works) that needed using and it was ready in no time.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Fill a bowl with cold water.
If any of the shells are open (to breath) squeeze or give them a few taps with the back of a knife. If they don't close discard as they are dead, so don't use.
Trim the Mussels by pulling the little scraps of beard off the shell -give it a sharp tug with the blunt side of a knife and they come away quite easily- place them in the bowl of water.
Rinse them and change the water frequently till it runs almost clear. Place a wet paper towel over them until ready to use.
Prep:- Wash and slice the carrot into Julienne strips.
Thinly slice the Pepper
Thinly slice the mushrooms.
This let's them cook quickly.
Shred the salad leaves.
Place the carrots in a pot.
Add the herbs and 500ml of chicken stock and bring to a boil.
Lower the heat and simmer for 5 minutes.
Add the Peppers and Mushrooms into the pot and continue to simmer for a further 2-3 minutes.
Add the noodles and continue to simmer until the noodles are cooked - 3-4 minutes.
Meanwhile, add the fresh Mussels to a deep pot along with 300ml of chicken stock.
Don't worry about them not being completely covered as we basically want to steam them
Place the lid on, bring to the boil.
Let them boil for 3mns then gently stir them and push any that haven't opened to the bottom of the pot.
Place the lid back on and let them cook for 2 minutes more (5 minutes total).
Remove the pot from the heat and discard any shells that have not opened.
Drain them - save the liquor by using a sieve and add the sieved liquor into the noodles.
Use 1 shell as a spoon and scoop out the Mussels and add them to the noodles..
Leave some in their shells for garnish.
Stir the noodles, add S&P, taste and adjust the seasoning if needed. Add more liquid if needed- hot water is fine.
Divide the shredded salad between 4 bowls,
add the noodle soup, place the mussels in their shells on top and serve immediately with crusty bread on the side to dip into the broth.
Easy swaps:-
Fresh Mussels for chilled or frozen.
Chicken stock for Vegetable.
Salad leaves for Coriander.
Tip;- Cook the mussels in white wine instead of stock if you want a different taste.
Tip:- Garlic, ginger or chilli flakes can be added for a spicier taste.
Tip:- Add a little cream for a touch of luxury.
Ingredients
Directions
Prep:-
Fill a bowl with cold water.
If any of the shells are open (to breath) squeeze or give them a few taps with the back of a knife. If they don't close discard as they are dead, so don't use.
Trim the Mussels by pulling the little scraps of beard off the shell -give it a sharp tug with the blunt side of a knife and they come away quite easily- place them in the bowl of water.
Rinse them and change the water frequently till it runs almost clear. Place a wet paper towel over them until ready to use.
Prep:- Wash and slice the carrot into Julienne strips.
Thinly slice the Pepper
Thinly slice the mushrooms.
This let's them cook quickly.
Shred the salad leaves.
Place the carrots in a pot.
Add the herbs and 500ml of chicken stock and bring to a boil.
Lower the heat and simmer for 5 minutes.
Add the Peppers and Mushrooms into the pot and continue to simmer for a further 2-3 minutes.
Add the noodles and continue to simmer until the noodles are cooked - 3-4 minutes.
Meanwhile, add the fresh Mussels to a deep pot along with 300ml of chicken stock.
Don't worry about them not being completely covered as we basically want to steam them
Place the lid on, bring to the boil.
Let them boil for 3mns then gently stir them and push any that haven't opened to the bottom of the pot.
Place the lid back on and let them cook for 2 minutes more (5 minutes total).
Remove the pot from the heat and discard any shells that have not opened.
Drain them - save the liquor by using a sieve and add the sieved liquor into the noodles.
Use 1 shell as a spoon and scoop out the Mussels and add them to the noodles..
Leave some in their shells for garnish.
Stir the noodles, add S&P, taste and adjust the seasoning if needed. Add more liquid if needed- hot water is fine.
Divide the shredded salad between 4 bowls,
add the noodle soup, place the mussels in their shells on top and serve immediately with crusty bread on the side to dip into the broth.
Easy swaps:-
Fresh Mussels for chilled or frozen.
Chicken stock for Vegetable.
Salad leaves for Coriander.
Tip;- Cook the mussels in white wine instead of stock if you want a different taste.
Tip:- Garlic, ginger or chilli flakes can be added for a spicier taste.
Tip:- Add a little cream for a touch of luxury.