Low Carbohydrate Soups and Appetizers Recipes - Sautéed Mussels with Garlic and Herbs Recipe

Ingredients

• 900g/2lb live mussels

• 1 lemon slice

• 45ml/3 tbsp olive oil

• 2 shallots, finely chopped

• 1 garlic clove, finely chopped

• 15ml/1 tbsp chopped fresh parsley

• 2.5ml/1/2 tsp paprika

• 1.5ml/1/4 tsp dried chili flakes

Serves 4

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Method:

1. Scrub the mussels and scrape off the beard. Discard any damaged specimens or any that do not close when tapped with the back of a knife.

2. Put the remaining mussels in a large pan, with 250ml/8fl oz/1 cup water and the lemon slice. Bring to the boil, cover tightly and cook over a high heat, shaking the pan occasionally, for about 4 minutes.

3. Remove the open mussels from the pan with a slotted spoon. Return the remaining mussels to the heat and cook for 1-2 minutes more. Remove any that open and discard those that remain closed.

4. Pull the mussels apart and carefully remove the flesh from the shells. Pat the mussels dry on kitchen paper.

5. Heat the olive oil in a frying pan, add the mussels, and cook, stirring, for 1 minute. Remove from the pan with a slotted spoon and set aside. Add the shallots and garlic to the pan and cook, covered, over a low heat for about 5 minutes, until soft and translucent, but not browned.

6. Remove the pan from the heat and stir in the chopped parsley, paprika and chili. Return to the heat and stir in the mussels. Cook briefly.

7. Remove from the heat and set aside, covered, for about 2 minutes before serving.

Cook's Tips: Mussels are best cooked and eaten on the day of purchase. However, you can keep them in a large container of lightly salted water for a day.

Note: Shellfish is always a healthy choice as it is rich in valuable nutrients such as B vitamins, zinc, iron and selenium, which are essential for good health. Mussels are a good source of protein and are low in fat and carbohydrate.