Tag Archives: celery

Mussels With Celery And Chilli; 1 Way To Prepare This Finger-Linking Recipe.

Mussels with celery and chilli.

If you are worried about sustainability, the one seafood you can eat with a totally clear conscience is mussels. This recipe is a reworking of a classic moules marinieres. Just be sure to eat it with some good bread to soak up all the fantastic juices.

Ingredients For Mussels With Celery.

1kg fresh mussels

olive oil, for frying

3 spring onions, trimmed and chopped

1 banana shallot, peeled and thinly sliced

1 celery stick, trimmed and finely diced

2 garlic cloves, peeled and thinly sliced

1 fresh red chilli, deseeded and finely chopped

4 thyme sprigs, leaves only

1 bay leaf

1-2 tbsp vermouth

150ml dry white wine

2 tbsp creme fraiche

Small bunch of flat-leaf parsley, roughly chopped

Sea salt and freshly ground black pepper

Crusty bread, to serve.

Mussels With Celery preparations.

  1. To test that mussels are okay to eat, place them in a sink or large bowl of cold water. Throw away any that do not close when tapped against a hard surface. Drain the mussels and remove the beards.
  2. Heat a large, heavy-based saute pan or shallow saucepan over high heat. Add a good glug of oil and fry the spring onions, shallot, celery, garlic, chilli, thyme and bay leaf together. Cook for 2 minutes, shaking the pan until the shallot and celery start to become tender.
  3. Add the mussels to the pan and shake over very high heat for about 30 seconds. Cover tightly with a lid and leave to steam for 1-2 minutes, shaking the pan now and again. When the mussels begin to open add the vermouth and wine and continue to cook, uncovered, for a further 1-2 minutes to reduce the liquid. Cover and cook for a final 30-60 seconds until the mussels have completely opened. Discard any that remain shut at the end of cooking.
  4. Add the creme fraiche and parsley to the pan, then taste and adjust the seasoning as necessary. Cover the pan and shake to combine the flavours. Remove the lid, stir, and serve immediately with plenty of crusty bread.

Enjoy your meal.

How To Make The Number 1 Enjoyable Zucchini Boat Tuna Melt..

 The zucchini boat tuna melt for people trying to go on diet.

Healthy and clean eating has become part of my daily routine, this is the reason why I make this zucchini boat tuna melt recipe to help people with their diet plan.

This zucchini boat tuna keto recipe will not only make you filled all day, but it also will rapidly help you lose some weight.

INGREDIENTS FOR ZUCCHINI BOAT TUNA MELT.

(2 Servings)

4 zucchini, halved

2 cans of wild-caught tuna

2 tbsp of avocado or olive oil mayo

2 stalks of celery, chopped

1/2 cup shredded cheese

Pinch of sea salt and pepper, to taste.

INSTRUCTIONS.

  1. Preheat your oven to 200 C/400F. Line a baking sheet pan with parchment paper.

2. Halved the zucchini and scoop out the flesh from the inside as shown in the picture above.

3. In a mixing bowl, combine tuna, mayo, chopped celery, sea salt and pepper to taste, mix all together until well mixed.

4. Fill each zucchini half with the tuna, cheese mixture.

5. Top each zucchini filled tuna mixture with shredded cheese.

6. Place your zucchini boats tuna on your prepared baking sheet.

7. In the preheated oven, place the baking sheet and bake for about 20-25 minutes or until cheese is golden brown.

8. Remove from the oven and serve immediately.

NUTRITIONAL VALUE PER SERVING.

Fat: 24g

Carbs: 14g

Net Carbs: 9g

Protein: 54g

Total Calories: 454 Calories.

Enjoy your meal.