Glenn and I love seafood. We don't eat a lot of mussels, as they are bottom feeders. But they do bring back memories of, cooking mussels on the beach, over a fire, when the kids were little. This dish, is a one pot, easy meal. Loaded with flavour and looks amazing.
Nutrition in Mussels - Very high in Vitamin B12 and has Vitamin C, A, B6, Iron, Calcium and Magnesium.
Seafood Paella Recipe
coconut oil for frying
3 sausages - I used venison sausages - option
1 onion - chopped finely
4 cloves garlic - smashed and chopped
1 small red chilli - chopped finely - remove seeds if you like for less heat
2 cups short grain rice
1 tbsp smoked paprika
1 heaped tsp turmeric
1 bay leaf
1-litre stock - I used fish stock
bunch of fresh parsley - chopped
1 lemon zest
1 cup pea's
washed and debearded, mussels
1 pieces of a firm fish - monk fish - cut into cubes
Method
1 - In a large fry pan, saute the onion in oil, with a lid on, until soft.
2 - Add the chilli and garlic, cook for 1 minute.
3 - Add rice, turmeric, paprika and stir, cooking, for 3 minutes.
4 - Add the stock and parsley, simmer on low with the lid on for about 10 minutes.
5 - Quickly place the mussels on top. Cook until the mussels are just opening. Now stir in the fish and pea's.
If the lid is to close to the mussels it may not allow the mussels to open, place tin foil over the pan, keeping the steam in, instead of using the lid. Throw out any mussels that do not open.
This dish only takes about 20 minutes all up to cook. By then your rice will be ready.
Saute onion, then add the garlic and chilli.
Add the rice and spices.
Stock, bayleaf and parsley.
Lid on and simmer for 10 minutes.
Place the mussels on top. Cover so the steam helps to open the mussels. Add your fish and pea's just as they are opening.
Taste, season and serve. Your stock may already have enough salt in it.
Enjoy
xx