Keeping up with our aim of eating more fish this year, I am very pleased to be part of the Fish is the Dish campaign, who have set out to show families how easy it is to select, prepare and eat fish. As well as trying some smoked haddock for a quick and easy Kedgeree, I was also sent some beautiful pre-cooked Scottish mussels to try from the Scottish Shellfish Marketing Group. I have since made exactly the same dish again, buying pre-cooked Scottish Mussels in Garlic Butter Sauce from the supermarket for £2.99. I also bought a packet of linguine pasta (on offer, 98p) and a packet of dill (79p) and so I was able to feed all four of us for less than £4.76 (there was dill and pasta leftover). So, this is my new ‘frugal but fancy’ supper and it is on the table in less than ten minutes. If you don’t like dill, try fresh parsley instead.
I admit, that I have never cooked mussels for the family before and I don’t think I would have necessarily thought to. So, trying pre-cooked mussels was a great way forward for me and an easy way to introduce them to the family.
I would have put money on the fact that the kids wouldn’t touch this, but I was wrong! They loved eating the garlicky-flavoured linguine and had fun poking around trying to pull the mussels out. Since Valentine’s Day is not so far away, I also think this dish would make a lovely romantic first course.
Mussels are rich in Omega-3, Vitamin B12, Selenium and Iodine. They are a good source of Iron, Folic Acid, Zinc & Vitamin B2. They are also high in protein and low in fat.
Mussels are sustainable
Mussels contain over nine times more B12 than beef, and nearly five times more than salmon.
Mussels are available all year round but they are at their best from October through to March.
(Source: Fish is the Dish website – Mussels)
- 500 g Scottish Mussels in Garlic Butter Sauce
- 400 g Linguine Pasta
- 1 heaped tablespoon Fresh Dill
- 1 pinch Sea Salt
- Fill two pans with boiling water, a large pan for the pasta and a medium-sized pan for the packets of mussels. Add a large pinch of sea salt to the pasta pan.
- Put the linguine or other pasta in the pan to cook, make sure the pan is big enough so that there is plenty of room for the pasta to boil and so that it doesn't stick together. Stir a few times and cook until al dente (7-8 minues)
- Take the mussels out of the box and drop the sealed packet or packets into your medium-sized pan of boiling water. Check the instructions, but they will probably need to gently simmer/boil for five minutes. Once cooked, use tongues to carefully lift the packets out and snip open the top. Make sure they are piping hot. All the mussels should be opened (you should be able to see the mussel inside its shell)
- Before you drain the pasta, carefully take out half a cup of the pasta water to add to the sauce. Drain the pasta and then mix the mussles and sauce in the bag into the pasta, add some of your saved pasta water to help the sauce bind to the pasta. Add a tablespoon of chopped dill, or you can use fresh parsley if you prefer. Seve and eat!
Pop over to the Fish is the Dish website for more Fish ‘n’ Tips on buying, preparing, cooking and serving fish. You can also get more fishy facts and recipes by ‘Liking’ Fish is the Dish on Facebook or by following the Fish is the Dish team on Twitter.
I’m also linking this up to Helen’s Frugal Food Fridays over at Fuss Free Flavours, since this would feed two people comfortably for less than £2.50 a head, which I think is pretty good.
Thank You to Fish is the Dish and The Scottish Shellfish Marketing Group for the mussels.
Have you ever cooked/eaten mussels? Would you try fresh mussels or have you enjoyed pre-cooked mussels before?