Mussel & Zoodle Bowl
So, I’ve teamed up with Bord Bia to encourage some mussel flexing 🙂 Yes, that is a pun for the recipe you are about to see. I’ve created some fun, easy nutritious recipes featuring mussels as the main ingredient to entice you to cook mussels.
As you know, I do keep my sponsored posts to a minimum and I only get on board with ideas and concepts I feel are wholesome, healthy and well… Irish, hence this collaboration. Now, before you ask, no, they’re not difficult to cook, prepare or purchase. Mussels are one of our greatest treasures on these shores and buying Irish means you can have traceability paired with great quality. Mussels is a great way to pack some protein into a meal and a nice change from the regular protein sources. This recipe is a mashup of my quick go to dinner. Firstly, zoodles are a perfect quick fix dinner component. I always have some prepped and keep in zip lock bags for a fast fix. Along with mussels which take only a short time to cook, you’ll be eating your dinner in under 10 minutes! Check this recipe out and be sure to comment below with your questions or let me know if you try out this dish! Enjoy and don’t forget to tag me in your recreations and #flexyourmussels
Ps. Dont forget to check out the 6 o’clock show this Monday night (20th Feb.) where I will be making my super delicious squash almond mussel curry
Cooks in 20 Minutes
- 450g fresh mussels
- 4 tbsp. olive oil
- 2 cloves of garlic, chopped
- 1 tin chopped tomatoes
- 1 tbsp. pesto
- 4 large courgettes spiralised
- 1 lemon
- 15g diced parsley
- Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped
- In a large pan over medium to high heat, add the olive oil.
- Toss in the chopped garlic and cook for approximately 3 minutes until it begins to colour. Once coloured, add in the tomatoes and pesto continuously stirring. Simmer for 4 minutes.
- Stir in the spiralised courgettes covering them in the mix.
- Place the mussels in the pan on top of the vegetable and cover the pan. Continue to cook until the mussels have opened, this should take 5 minutes. At this stage the courgettes will have softened and wilted.
- Discard any mussels that haven’t opened in this time.
- Serve with some grated lemon zest and parsley for added flavor