It’s a shame most people consider mussels a restaurant dish—something to order off a menu and rarely, if ever, to serve at home. But this recipe demonstrates that all you need is a handful of ingredients and a nice big pot to turn them into a knockout meal that might seem fussy but is easy enough to make on a busy weeknight. Serve with crusty bread for soaking up the flavourful broth or spoon it over cooked brown rice. For two servings, you want to use about 1 1/2 lbs (750 g) of mussels.
In colander, rinse mussels and discard any that do not close shut when tapped a few times on their shells.
In large Dutch oven over medium-high, heat butter and oil. Add shallot, garlic, and ginger; cook, stirring often, until shallot starts to soften, about 2 minutes. Add curry powder, pepper flakes, and black pepper; heat, stirring constantly, for 30 seconds. Stir in wine and coconut milk. Bring to a boil and heat for 1 minute. Add mussels, reduce heat to medium, cover, and cook until shells open, about 3 minutes, shaking pan once or twice during cooking time. Squirt in lime juice and sprinkle in cilantro.
To serve, divide mussels and broth among serving bowls or bring the pot of mussels to the table. Be sure to discard any unopened mussels.
This recipe is part of the Fishing For Compliments? collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.