This week most of my dinners (and following day lunches) have been nothing more complicated than a ‘chuck-it-together’ paprika chicken stir fry, or one day I made some Thai pork burgers with some roasted veg. Absolutely delicious of course but not different enough from stuff that’s already on the blog to warrant copying up the recipe. Then when I was searching for something different to eat one evening I stumbled across some mussels in the supermarket. I realised I haven’t had them for absolutely ages. I really love seafood, in fact Spaghetti Seafood used to be one of my favourite dishes. I literally used to have it twice a week from a cafe near my office. So I decided to recreate the dish, and make a spicy, creamy tomato sauce to go with. Lovely.
Ingredients (Serves 1)
- 1 medium courgette, spiralized
- portion of mussels (not in shells – around 120g per person)
- 8 cherry (plum) tomatoes
- 1/2 Tablespoon lemon juice
- 1 Tablespoon olive oil
- 1/2 Tablespoon pine nuts
- 1/2 Tablespoon ground almonds
- clove garlic
- pinch Himalayan Salt
- pinch chilli flakes
- Watercress/Spinach/Rocket mix to serve
- First make the sauce – blend the olive oil, lemon juice, pine nuts, ground almonds, pinch salt and half of the cherry tomatoes in a blender and set aside.
- Fry the garlic in a little olive oil until soft, then add in the mussels. Stir for a few minutes.
- Add the spiralized courgettes to the pan, and continue to cook for a few mins stir until softened.
- Pour in the sauce along with a pinch of chilli flakes, the rest of the cherry tomatoes (quartered) and stir until well covered.
- Serve on top of some green leaves – I happened to have bought a bargain bag of Organic Watercress, Spinach and Rocket mix.
- Season with black pepper (of course)