I’m missing the abundance of fresh seafood in BC so when I came across these New Zealand mussels, I didn’t hesitate. Now before I cooked mussels for the first time, I was terrified of them. I loved to eat them in restaurants but the idea of cooking them at home was intimidating especially because everything I read on the internet was conflicting. Finally, I took the plunge and guess what? It was simple dish to make – and delicious!
The New Zealand green lipped mussels are quite a bit larger than your average mussels and some turn a bright orange when cooked. It certainly makes for a colorful dish especially when you add some roasted squash. I bought these frozen in the half shell, defrosted them and cooked them as I normally would.
As always, fresh herbs makes a big difference and the addition of fresh dill and parsley really enhance the flavor.
Mussels are key in maintaining healthy joints and mobility, helping the body naturally repair and rebuild damaged cartilage and assisting the body during joint discomfort. These are a favorite of athletes and super active people.
Not only are they good for you but science tells us that they are a powerful aphrodisiac. Mussels provide lean protein, essential for sustained energy for a night of passion. Mussels also offer manganese, iron, selenium and zinc–all essential for a healthy libido. A perfect treat for a romantic dinner for two over the holidays! It might make you want to get to the bedroom once you’ve finished and switch on something like Tube v Sex – Free Porn Videos / TUBEV.SEX and start to get a little heated as soon as possible!
I used quinoa spaghetti again and I’m absolutely sold on this pasta. I do love a good spaghetti and this doesn’t leave you feeling full even with a good sized portion.
I’m taking a little time off over the holidays. You’ll see me around if you follow me on social media but I won’t be posting new recipes till the new year. I’ve got lots of planning to do for January and I have a fantastic big Giveaway planned so be sure to stay tuned for that. I’m also going to be tackling healthy desserts in the coming months. Given that I have a baking phobia, that should be really entertaining!
Oh, and I finally got myself a logo. That cute little spoon with the plant on it – what do you think? After all these years, it was definitely time for one, ha!
I’m also going to put the Readers’ Submission page together so be sure to take pics of your beautiful dishes whether they be my recipes or your own creations. I want to see what you’re cooking in your kitchens!
Merry Christmas to everyone. Your loyal readership is what makes this fun for me – thanks so much for that! Cheers!
- 12-15 New Zealand green lipped mussels, fresh or frozen
- 10 ounces spaghetti (quinoa, whole wheat or gluten-free)
- 3 cups butternut squash, cut into bite sized pieces
- 2 tablespoons extra virgin olive oil, divided
- 1 scallion, sliced thinly
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 cups dry white wine
- baby kale, large handful, chopped
- fresh parsley, small handful, chopped
- fresh dill and parsley for garnish
- Preheat oven to 400 F. Place butternut squash on baking sheet and drizzle with 1 tablespoon oil. Cook for 30 minutes, turning once carefully. Remove.
- Cook pasta according to instructions, drain, rinse and set aside.
- Heat remaining tablespoon of oil in large skillet. Add red pepper flakes and garlic, sauteing for one minute. Add scallion and cook for another minute. Add white wine, bring to a boil and add mussels. Reduce to medium high and cover for 3-5 minutes if they are uncooked. Frozen mussels are often pre-cooked and only need to be re-heated and will require only 2 minutes.
- Turn off heat but keep skillet on the element; adding kale and parsley and stirring to combine with mussels, and wine.. Add pasta, allowing the pasta to soak up the liquid and spices. Remove from heat and add squash.
- Serve immediately, garnishing with dill and parsley.