Mussels Marinara Courgette ‘pasta’

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

Method

  • 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)
My gadget that makes courgette pasta!  I don’t think I could live without it now – such a great investment.

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