Bord Bia is encouraging Irish people to eat more mussels this Summer with their #FlexYourMussels campaign, so why not try this quick and easy Salmon with Mussels recipe for dinner tonight? If you would like to spice it up a little, add a chopped red chilli when you are making the sauce.
–500g mussels, prepared
–50ml white wine vinegar
–2 tbsp olive oil
–2 shallots, peeled and finely diced
–2 garlic cloves, peeled and crushed
–1 red pepper, finely diced
–Squeeze of lemon juice
–4 x 150g salmon darns, skin removed
–Freshly ground black pepper
–40g spinach leaves, thinly sliced
–Steamed baby potatoes
1. Place the wine in a large saucepan over a high heat. Add the cleaned mussels and cover tightly with a lid. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.
2. Remove the mussels from the cooking liquid and allow to cool. Keep the cooking liquid to include in the sauce. When the mussels are cool enough to handle remove the mussel meat from the shells and set aside. Discard the shells.
3. Heat a little oil in a saucepan over a low heat. Add the shallots and garlic and sauté gently for about 5 minutes, do not let them brown. Add the mussels, red pepper, squeeze of lemon juice and reserved cooking liquid and gently warm through, taste and season with some black pepper. As the mussels are naturally salty you shouldn’t need any salt.
4. Meanwhile heat a little more oil in a non-stick frying pan big enough to take the salmon. Add the salmon into the pan and cook for 2 minutes, turn the heat down to medium, turn and cook the salmon for 2 minutes on the other side.
5. At the last minute add the spinach to the sauce and heat gently for a minute or two to allow the spinach to wilt. Serve the salmon with the mussel sauce spooned over. Steamed baby potatoes would be delicious with this dish.
New survey results announced by Bord Bia show a strong national appreciation for Irish mussels, with a huge majority (94%) revealing they like to eat mussels.And as an island nation known for exceptional seafood, our booming mussel industry is now producing over 15,000 tons of mussels a year.The research also showed that while many of us eat mussels when dining out at a restaurant(92%) or on holiday (90%), fewer had tried to cook mussels at home (77%).In response, Bord Bia’s new ‘Flex Your Mussels’ campaign aims to show just how quick and easy it is to prepare delicious Irish mussels at home. What’s more, upload a photo of your home-cooked mussels dish to Twitter, Facebook or Instagram with #flexyourmussels and you could win a €100 One-for-All voucher, with 3 winners chosen on July 4th by food writer and Bake Off Judge Lilly Higgins.
For more information on the #Flexyourmussels campaign visit bordbia.ie.