by Clair on May 4, 2010
A fabulous dish to share with the one you love, or make double and feed a crowd! Serve with plenty of toasted crusty bread (with butter!) and a large leafy green salad.
Quick & Easy Mayonnaise Mussel Recipe Ingredients
- 1 egg yolk
- 1 tbsp dijon or French mustard
- 1 tsp lemon juice
- 1 tsp white wine vinegar
- 150ml olive oil
- 50ml vegetable oil
- 4 green shallots, finely sliced
- 1 kg black mussels, cleaned and debearded (you can now buy ready prepared live mussels in 1kg packs)
- 1/2 glass dry white wine
- 1/2 bunch parsley, finely chopped
Quick & Easy Mayonnaise Mussel Recipe Method
Place the egg yolk, mustard, lemon juice and vinegar in a bowl and give it a whisk to incorporate and slightly thicken.
Then, whisking constantly, slowly drizzle in the oils until you end up with a thick mayonnaise (definitely don’t add all of the oil at once as this will cause the mayonnaise to split). You can also do this step in a food processor, but whisking is better for you!
In a large saucepan with a fitted lid (we use our 10 litre stockpot for this recipe), gently saute the shallots in a bit of extra olive oil until golden. Turn the heat up high and toss in the wine, it should bubble up quickly. Add the mussels, give the pan a shake and then stick on the lid to steam them for around 5-7 minutes.
While the mussels are steaming, toast the bread on both sides under the grill.
Take the lid off the mussels, then pour in the mayonnaise and parsley. Give the mussels a quick stir to combine the juices and mayonnaise and serve with the bread and salad. Enjoy!
by Clair on September 23, 2009
Given that the steamed fish parcels recipe was such a success (perfect Monday night dinner for when you don’t know what to cook; quick, easy, healthy and delicious), we have done another steamed fish parcel recipe, but this time with an asian slant. Delicious served over steamed rice with steamed asian greens.
Asian Style Steamed Fish Parcels Recipe Ingredients
- 2 x 200g skinless and boneless fish fillets (any firm white or pink fish will work for this recipe, I used Blue Eye Trevalla, but Salmon or Trout would work equally well)
- 2 green shallots, finely sliced on the diagonal
- 2 tbsp chinese rice wine or dry sherry
- 2 tbsp soy sauce
- 1 tsbp lemon juice
- 1 tsp honey
- 1 small clove garlic, pressed or finely chopped
- 1 small knob ginger (size of your thumb tip), finely grated
- 1 tsp sesame oil
- Steamed rice, to serve
- Steamed asian greens, to serve
Asian Style Steamed Fish Parcels Recipe Method
Steam the rice in a rice steamer (or cook in a saucepan according to directions on packet). While rice is cooking, mix rice wine (or sherry), soy, lemon juice, honey, garlic, ginger and sesame oil together in a small bowl.
Preheat oven to 180°C. Place two 40 centimetre pieces of foil on the bench, then place an equal sized piece of baking paper on top of each sheet of foil.
Place a piece of fish in the middle of each foil/baking paper sheet and top with equal amounts of the shallots. Fold the foil/baking paper sheet around the fish to create a parcel, leaving one end open. Pour in half the rice wine and soy mixture into each parcel and seal. Place both foil parcels on a baking tray and cook in the preheated oven for 10-12 minutes until the fish is just cooked through.
Divide the rice and steamed asian greens between two bowls. Top with the fish and pour over the fish parcel juice.
