I’m back with another delicious mussel recipe, full of flavour and the perfect BBQ or party canape. I have teamed up with Bord Bia to #flexyourmussels and share some recipe inspiration! Irish mussels are perfect for adding a boost to your meals, think high protein, iron and convenience. Mussels are not daunting to prepare, take my word for it. They take 5 minutes to cook with very little preparation, just some washing and de-bearding. A huge bonus for me is that Irish mussels are sustainable, good value and, most importantly, very tasty. This is my favourite mussel recipe and I hope you love it just as much as I do. Don’t forget when you’re out dining it’s the perfect time to choose mussels! For more recipe ideas and information about the campaign head over to BordBia.ie
This recipe is in collaboration with Bord Bia
- 500g mussels
- 250g cooked quinoa
- 150g sun-dried tomatoes
- 150g black olives
- 8 basil leaves diced
- pinch of ground pepper
- 60g chopped walnuts
- Preheat oven 200°C
- Start by preparing the mussels by washing them thoroughly under the tap, removing any beards and discarding any open mussels that don’t close when tapped.
- Pop them into a large pot and fill with water half way, place on the lid and bring to boil.
- Boil for 5 minutes.
- Drain the water and remove the mussel meat from the shells and place into a bowl.
- Keep at least half of the shells (opt for the larger ones) and split them in half.
- In a food processor or NutriBullet add all the mussel meat, olives, sun-dried tomatoes and blend for 20-30 seconds until the mix is combined and a brownish colour. Remove to a bowl and stir in the cooked quinoa, walnuts, herbs and black pepper.
- Spoon the mix into the shells or use the shells as a spoon and take sections of the mix.
- Place the stuffed shells on a baking tray and cook for 15 minutes at 200°C until the edges are nice and crispy.