Salmon with Mussels and Spinach

Ingredients 500g mussels 50ml white wine vinegar 2 tablesp. 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 40 gm spinach leaves, thinly sliced Method Place the mussels in a large bowl of cold water. …

Bouillabaisse

Ingredients Leek, green top left whole, white finely sliced small bunch fresh thyme 3 bay leaves bunch parsley stalks whole leaves roughly chopped 2 strips of orange peel 1 mild red chilli 4 tbsp olive oil 2 onions, chopped 1 leek 1 fennel, fronds picked and reserved, fennel chopped 4 garlic cloves, minced 1 tbsp tomato purée 1 star anise …

Mussel, Hake and Tomato Soup

Ingredients 1kg mussels Knob of butter 150ml white wine 400g hake, skinned and cut into 3cm pieces 1 tablesp. olive oil 3 large leeks, thinly sliced, washed 2 garlic cloves, thinly sliced 500 mls water or stock 3 fresh thyme sprigs 400g tin chopped tomatoes Freshly ground black pepper 1 tablesp. chopped flat leaf parsley Method Place the mussels in …

Mussels with Lemon Grass, Chilli and Ginger

Ingredients 1kg mussels, scrubbed and de-bearded 2 sticks of lemongrass, trimmed and finely chopped 4 kaffir lime leaves, shredded 1 red chilli, chopped 5cm ginger, peeled and chopped 2 garlic cloves, peeled and chopped 1 teasp. turmeric Pinch of brown sugar 1 teasp. fish sauce Zest and juice of one lime 400ml tin of coconut milk Method Put the lemongrass, …

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