If you're looking for a last-minute meal for Valentine's Day, try this fast, simple recipe from Natural Born Feeder author Roz Purcell.
Purcell acknowledges that many people shy away from cooking shellfish: “When it comes to cooking mussels, a lot of people think they are difficult to prepare and fussy to cook so I’ve decided to bring it back to basics and create simple, easily achievable recipes that anyone can make.”
This recipe cooks in under 20 minutes with only eight ingredients, and is sure to woo your loved one.
Roz Purcell's mussel & zoodle bowl
Serves 4
Ingredients:
450g fresh mussels
4 tbsp. olive oil
2 cloves of garlic, chopped
1 tin chopped tomatoes
1 tbsp. pesto
4 large courgettes spiralised
1 lemon
15g diced parsley
Method:
1. Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won't close when tapped
2. In a large pan over medium to high heat, add the olive oil.
3. Toss in the chopped garlic and cook for approximately 3 minutes until it begins to colour. Once coloured, add in the tomatoes and pesto continuously stirring. Simmer for 4 minutes.
4. Stir in the spiralised courgettes covering them in the mix.
5. Place the mussels in the pan on top of the vegetable and cover the pan. Continue to cook until the mussels have opened, this should take 5 minutes. At this stage the courgettes will have softened and wilted.
6. Discard any mussels that haven’t opened in this time.
7. Serve with some grated lemon zest and parsley for added flavor
Roz Purcell has partnered with Bord Bia on the ‘Flex Your Mussels’ campaign. See bordbia.ie/fish
