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Mussels in Smoky Tomato Broth


    Serves 4


    No offence to the sweet, plump mussels, but the briny and smoky sauce is the real star of the show here. Make sure to serve with good quality crusty bread to sop up extra sauce.

    3 tsp (15 ml) unsalted butter
    3 tsp (15 ml) extra-virgin olive oil
    2 shallots, chopped
    2 garlic cloves, thinly sliced
    1 tsp (5 ml) fennel seeds (optional)
    1 cup (250 ml) dry white wine
    1 lb (450 g) tomatoes, about 3 medium-sized, finely chopped
    1 1/2 Tbsp (30 ml) white wine vinegar
    3/4 tsp (4 ml) smoked paprika
    1/4 tsp (1 ml) black pepper
    2 lb (1 kg) mussels, rinsed well
    1/3 cup (80 ml) coarsely chopped fresh flat-leaf parsley
    1/4 cup (60 ml) grated Parmesan cheese (optional)

    Heat butter and oil in large frying pan over medium heat. Add shallots and garlic; cook 3 minutes or until softened. If using fennel seeds, add them to frying pan and cook 30 seconds. Place wine, tomatoes, vinegar, smoked paprika and pepper in frying pan. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 10 minutes.

    Add mussels to frying pan, cover, raise heat to medium and cook for 5 minutes, or until shells have popped open. Discard any mussels that have not opened up. Stir in parsley and garnish with Parmesan, if desired.

    Each serving contains: 1348 kilojoules; 28 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 15 g total carbohydrates (3 g sugars, 1 g fibre); 653 mg sodium

    source: "One-Frying Pan Meals", alive Australia, Autumn 2015


    Mussels in Smoky Tomato Broth



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    Many factors influence the taste and texture of oysters; from the farming methods and geography of where they’re raised, to water salinity, temperature, diet, and of course the length of time they’ve been out of the ocean before they’re on your plate. It’s not surprising that my favorite oyster farm happens to be where I’m from, D’Eon Oyster Company in Nova Scotia. There are hundreds of oyster varieties in the United States alone and I recommend visiting an oyster farm if you have an opportunity. Many farms host summer events and there’s nothing like a freshly shucked oyster with a glass of bubbly on a hot day. Oysters are versatile and can be eaten raw, pickled, fried, grilled, or even poached. Eating them raw with just a little bit of mignonette on top is classic. The vinegar mixes with the oyster’s brine and together it’s a perfect combination.