Breeze through meal times this autumn with Liz Earle's tasty Monday to Friday seasonal specials for quick and easy suppers. Delicious and nutritious - each serving is under 500 kcals.
Mussels With Fennel, Leeks & Ndjua
Not just a skincare and wellbeing expert, Liz has gone back to her writing and editing roots and combined her interests in natural food, health and beauty to create a new print and digital magazine titled Liz Earle Wellbeing. More seasonal recipes and other creative ideas can be found in the autumn issue which is out now.
Ndjua is a soft spicy spreading salami from Calabria. Sobrasada can be used instead, or a good quality cooking chorizo.
Serves: 2
Ingredients:
- 1 tbsp olive oil
- 4 shallots, chopped
- 1 head of fennel, chopped
- 2 leeks, cut in half lengthways and sliced
- 1 tsp fennel seeds, crushed
- 2 cloves garlic, crushed
- 1 tbsp ndjua
- 1kg mussels, cleaned and de-bearded
- 100ml white wine
- 1 tbsp parsley, chopped
- Salt & pepper
Method:
- Heat the oil in a large saucepan and gently cook the shallots, fennel, leeks and fennel seeds with the garlic for about 15 minutes until soft but not coloured. Add the ndjua and stir to melt into the vegetables. Season well.
- Heat a large saucepan until quite hot. Tip in the mussels along with the wine. Shake the pan vigorously and cover. Cook mussels over a high heat for a few minutes or until they start to open.
- Turn off the heat and leave covered for a minute. Drain the mussels in a large colander over a bowl to collect the cooking juices.
- Sieve the juices and pour back into the pan to reduce over a high heat until it reduces to a few tablespoons of liquid.
- Stir this into the leeks and fennel mix and sprinkle parsley over. Serve with toasted sourdough or a green salad.
The autumn 2015 edition of the Liz Earle Wellbeing magazine is available now from www.lizearlewellbeing.com. Subscribe to the digital edition for £10 or the printed edition for £19.96 per year for 4 issues, p+p free.
Tagged in Recipes