Swap salmon for mussels
For me, sustainable seafood is about eating a wider variety of species. There are hundreds of edible types of seafood out there.
For me, sustainable seafood is about eating a wider variety of species. There are hundreds of edible types of seafood out there, but in the UK we continue to mainly eat the so-called ‘big five’ of cod, salmon, prawns, haddock and tuna. There are lots of delicious alternatives that are just as tasty, accessible and easy to prepare. My #neptunesbounty project is aimed at showcasing all the wonderful species of seafood that we can enjoy beyond the big five.
This mussel recipe is quick to make; a comforting pasta dish with lots of creamy sauce. Mussels are inexpensive, sustainable and easy to get hold of; you could use clams or cockles if you can get them too.
Mussel pasta with cream and pancetta
1 tbsp olive oil
2 banana shallots, peeled and thinly sliced
100g diced pancetta (if you don’t eat meat swap for diced courgette or red pepper)
2 cloves garlic, crushed
A few cherry tomatoes, diced
150ml pot double cream
250g fresh mussels, cleaned
250g fresh long pasta (linguine or spaghetti)
Juice of half a lemon (keep the other half to serve)
Small handful flat leaf parsley, chopped
- Heat the oil in a frying pan or wide pan that has a lid. Add the shallots and cook for a few minutes on a medium heat.
- Stir in the pancetta and garlic and cook for a few minutes more. Put a pot of water on for the pasta.
- Add the tomatoes to the frying pan and cook for a minute, and then add the cream. Give everything a good stir, then add the mussels, put the lid on, turn the heat down slightly and cook for a four-five minutes till the mussels have opened.
- Meanwhile cook the pasta according to the packet instructions. Drain well and reserve a cup of the cooking water.
- Stir the mussels and sauce through the pasta, seasoning with lemon juice, half the fresh parsley and black pepper. Add a bit of the cooking water if it needs a bit more sauce.
- Serve with a wedge of lemon on the side and more fresh parsley sprinkled over the top.
Check out Caroline’s website for more cooking inspiration.
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