Spice up your evening with this Steamed Mussels recipe from Low Carb Express, complete with white wine, spicy sausage and parsley.
Spicy sausage such as chorizo and merguez counts as processed meat. It tends to be high in saturated fat and salt and so it shouldn’t be eaten regularly, but a little goes a long way in this recipe and overall, it’s healthy. I really like the simplicity of this dish and nothing else is really needed.
– 1 tablespoon vegetable oil
– 2 garlic cloves, crushed
– 1 small onion, very finely chopped
– 1 small spicy sausage, thinly sliced (40g in weight), chorizo or merguez are perfect
– 75ml medium-dry white wine, or water
– Pinch of a crumbled reduced salt fish stock cube
– 1.5kg large fresh mussels, washed and scrubbed well (discard any open ones that don’t close when sharply tapped)
– 4 tbsp fresh parsley, chopped
– Freshly ground black pepper
– Couple of squeezes of lemon juice, to finish
1. Heat the vegetable oil in a large, deep saucepan until hot, then add the garlic and onion and cook for 1 minute. Add the sausage and sauté over a high heat for 3-4 minutes.
2. Pour in the white wine or water, add the stock cube, then bring to the boil and cook for 3 minutes.
3. Stir well, then add the cleaned mussels, cover with a tight-fitting lid and cook over a medium heat for about 4-5 minutes until all the mussels have opened, shaking the pan occasionally.
4. Remove the lid and enjoy the gorgeous aroma. Discard any mussels that remain closed. Stir in the parsley, taste a little of the juice to check the seasoning and adjust if necessary with some black pepper (you shouldn’t need any salt).
5. Spoon the cooked mussels into two deep serving bowls, add a squeeze of lemon juice to each, then ladle over the delicious liquor.
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