These mussels are a great way to start a meal. Mussels are also a surprisingly good source of vitamin C.
2 thick slices of whole grain bread, dried out overnight or well toasted
1 garlic clove, minced
Freshly ground black pepper, to taste
1 Tbsp (15 mL) finely grated Parmesan cheese
2 Roma tomatoes, seeded and finely diced
1 tsp (5 mL) capers, drained, rinsed, and chopped
2 Tbsp (30 mL) finely chopped fresh parsley
1/2 tsp (2 mL) finely grated lemon zest
1 tsp (5 mL) extra-virgin olive oil
1/3 cup (80 mL) white wine
2 lbs (1 kg) mussels (about 30 mussels), scrubbed and debearded
1 lemon, cut into wedges
In food processor, pulse whole grain bread, garlic, and pepper until coarse crumbs form. Stir in cheese and set aside.
In bowl, stir together tomatoes, capers, parsley, lemon zest, and oil until well combined. Set aside.
In large pot, bring white wine to a boil over high heat. Add mussels, cover, and steam, shaking pot occasionally, until mussels open, about 5 minutes. Remove from heat and discard any mussels that have not opened. When cool enough to handle, remove and discard top half of each mussel shell. Discard wine and mussel broth, or freeze to add to soups or sauces. Arrange remaining half shells containing mussel on baking sheet or in large ovenproof serving dish in single layer.
Top mussels with tomato mixture then sprinkle with bread crumb mixture. Broil mussels, watching closely, until bread crumbs are golden, about 2 to 3 minutes. Serve warm or at room temperature with lemon wedges alongside for diners to add a squeeze of lemon juice, if desired.
Each serving contains: 168 calories; 20 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates (1 g sugars, 1 g fibre); 492 mg sodium
source: "Shellfish", alive #364, February 2013
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.