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Healthy Seafood Recipe

I try to have a bit of laugh along the way so, humour me try to laugh at my jokes I think they're funny  and most of all have a great time, and lets start cooking.

If you have any questions or you would like some advice on what is good kitchen equipment, where do you go for good fruit and veg or how to be funny, contact me at
6degrees.net.au

My recipe I am going to give you today is Moules Provencale, (you can say it to all your friends and impress them with your French)

Moules Provencale (Mussels Provencale Style)
Serves 4 as entrée, 2 as main course

You will need, for the Provencale sauce

600gr tinned chopped tomatoes
6 cloves chopped garlic
1 onion finely diced
1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild)
75ml of white wine
5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped
2tbsp of extra virgin olive oil
½ bunch of basil leaves chopped
3 sprigs of thyme picked or chopped
3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in the dry spice isle of the supermarket)
Salt and pepper
Pinch of sugar
Method: Get a heavy based sauce pan heat it up over a medium heat, add your olive oil, diced onion, chilli, garlic and fennel, cook for 1-2 mins until the onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to the boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar

For the mussels
2kg of fresh black mussels
1 carrot small dice
½ onion small dice
1 stick of celery small dice
2 cloves of garlic diced
2tbsp olive oil
½ bunch of chopped basil
100ml white wine
150gr of chopped black olives

Method: To clean your mussel (stop smirking), give it a shower under the tap give it a scrub, and don’t forget to give it a manicure by pulling off its beard. Get a heavy based pan with a firm fitting lid and place it on a high heat (if you do not have a pot big enough for your mussel do it two times). We want our mussel to have a really quick hot steamy time. Now after your pan has heated up place your


diced vegetables and chopped garlic in the pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put the lid on and leave for a few minutes. If you see it steaming, it means the mussels are having a great time so don’t open the lid and spoil their fun. After a few good minutes all the mussels should be open, add our Provencale sauce black olives and basil. Serve it up heaped up in a big main bowl with a few slices of crunchy wholegrain bread to mop up the beautiful sauce. This recipe is great with some cooked cous cous, a fresh green salad or some cooked spaghetti with some mussels tossed through. Now your'e cooking with gas.

Some handy tips for your mussel….

How do you pick good mussels (besides the ones at the gym)?

•Your mussels should Pick up your mussel and smell it, it should smell fresh like the ocean not like sweaty armpits.
•The mussel should feel heavy, like it should after a good work out 
•Ask your fishmonger when he got his mussels (don’t be shy now)

Why would you want good mussels?

•They are low in saturated fat and high in omega 3
•Omega 3 the good fat (sounds funny doesn’t it?). Omega 3 has been linked to reducing inflammation, increasing immune system function, improving blood lipid profile
•Low in sodium
•You can be strong with good mussels, because they are packed with muscle building protein.
•Good for your love mussel (that’s what we hear)

Ps: Robert Lugton is responsible for all the bad jokes in this recipe and would like to apologise for any damage or discomfort caused by these jokes,

Don’t scroll any further there is nothing to zee down here

Told you

Why do it?

That it no more THE END

Okay okay one really bad last joke
What happened to the prawn when he went to disco?
He pulled a mussel and had to go home.

written by Robert Lugton
6degrees.net.au

About the Author

7 years experience now as a chef. I have an avid interest in fitness and nutrition. I am completing a Bachelor of Applied Science in Food Science and Nutrition at the University of Queensland Brisbane Australia.chefrobbie@6degrees.net.au

 

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Content Menu
  • 10 great wine tasting tips

  • 16 quick tips for eating at restaurants or work

  • 4000 year old secrets of green tea

  • aging gracefully

  • all about entertaining with food and wine

  • american fast food restaurants

  • and you thought coffee was bad for you

  • an idiots guide to wine tasting

  • an introduction to wine

  • australian bbq recipes

  • australian wines

  • australia is more than jacobs creek

  • autumn cooking great fall recipes and tips

  • a beginners guide to chinese cookery

  • a guide to gourmet coffee

  • a guide to wine racks

  • a perfect cup of coffee

  • bakers racks add flair and style to your kitchen

  • barbeque grilling has reached a whole new dimension

  • barbequing a fun and convenient way to make dinner

  • basque cuisine

  • beer and food pairings

  • blended and varietal wines

  • blue cheese omnivorous

  • braised fish in soy sauce hong shao yu

  • braised garlic short ribs with a red wine tomato sauce

  • build your own wine rack in an afternoon

  • buying wine how to read a wine label

  • buy fine wine at great prices a strategy

  • champagne wine

  • change your diet and eat the mediterranean way

  • cheese explore a new taste

  • chicken breasts with spicy rub

  • chicken with white wine pasta

  • chilean wine history and style

  • chinese dumplings on chinese new year

  • chocolate is good for you

  • choosing a wine gift basket

  • choosing wine on a first date

  • choosing wine to match food

  • christmas recipes main dishes no 9 of 12 duck with cardamom sauce

  • class on glass

  • coffee characteristics and how it helps you choose the perfect coffee for you

  • coffee everything you need to know from arabica to zanzibar

  • coffee is it getting too complicated

  • coffee with class

  • come home to comfort food

  • corks for wine

  • creating the perfect foam

  • cuban thanksgiving from our latin table

  • cucumber pork soup

  • delicoious swordfish

  • determining if a wine is spoiled

  • do you know these little known facts about tuscany wines

  • easy summer salads lighter foods for a brighter summer

  • ediths cake that thrilled the french

  • emu the natural alternativee for the backyard grill

  • enjoy colorado wines

  • enjoy your favorite winebut with some rules

  • experience the joy of eating at a restaurant

  • fall for outdoor entertaining this autumn

  • family life or wine for christmas dy

  • fantastic fruit

  • fine dining at the ark of las vegas lutece and tsunami asian grill

  • fondue 101 how to make cheese fondue

  • foods to avoid that cause bad breath

  • food and drink what to expect in costa rica

  • food and wine choice advice from an expert wine taster

  • formula for successful wedding party

  • french wine

  • french wine laws

  • fresh fare from the food isle ireland

  • from prix fixe to cold tea a glossary of popular and obscure restaurant terms

  • german wine the new commodity on the american market

  • get to grips with your wines

  • gift of the month clubs the lazy mans guide to gift giving

  • give a fondue party

  • gourmet a defining moment

  • gourmet centerpieces

  • gourmet coffee beans a brief overview

  • gourmet goodies

  • gourmet sauces rubs and marinades give your bbq a gourmet kick

  • grigio or gris this is a great white wine

  • grilled scallops with ginger lime sauce

  • guide to buying wine glasses

  • guide to tasting wine

  • hans is author of steaks seafood and

  • have a wine and cheese shower or party

  • have you bought your first case of wine yet

  • healthy fondue a guide to making broth and hot oil fondues

  • healthy seafood recipe

  • health benefits of tea

  • helens homemade fishcakes recipe

  • helens pan fried seabass

  • history of hawaiian coffee

  • history of the mendocino county wine industry

  • holiday cookie exchange

  • homemade christmas gifts from the kitchen make your own holiday gift baskets

  • honey dijon glazed ribs

  • hosting a wine party

  • hosting a wine tasting party

  • hot fun in the summertime

  • how sparkling wine is made

  • how to begin wine collecting

  • how to be creative when you are cooking

  • how to brew your own beer

  • how to grow grapes for excellent wine

  • how to host a memorable july 4th barbecue and have fun too

  • how to host a wine party

  • how to make beer

  • how to order wine in a restaurant

  • how to store wine

  • how wine is made

  • index

  • introduction to italian wine

  • in grandmas kitchen part i

  • in praise of the humble salad

  • in time for summer blue danube wine company introduces refreshing new varietals from hungary the craftsmane series from hilltop neszmely winery

  • is your italian olive oil really italian

  • italian cuisine in the heart of tuscany

  • italian cuisine more than pasta

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  • learn about chardonnay wine

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  • learn to deal with the wine steward in restaurants

  • left over wine

  • love wine join a wine club

  • low fat salmon recipes

  • make your own gourmet gift baskets

  • making red wine

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  • maple flavored smoked turkey

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  • olive varieties

  • paella recipe secret

  • paella the most famous spanish dish

  • parmesan crusted sole with lemon beurre blanc

  • pinot gris or grigio this grape makes great wine

  • planning a fondue party

  • planning wine for your party

  • provence a wine lovers dream come true

  • quick reference buying and storage guide for cheese

  • raise a glass to the best wine of the month gifts

  • rare varietals cure wine boredom

  • reading an italian wine label

  • recipes from around the world right in your kitchen

  • reductions proving less is more

  • regional cuisine new england clam chowder

  • roasted vegetable and goat cheese salad

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  • rowan jelly mountain ash pyrus aucuparia

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  • rutherford wine country

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  • seafood and corn beach barbecue

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  • sherry a wine of tradition

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  • smell nothing taste nothing

  • southern mama

  • spanish food how to prepare boquerones

  • spanish food the tasty tortilla

  • specialty gourmet coffee

  • special ingredients shark fins birds nest

  • start your wine cellar the right way

  • storing your fine wine

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  • sweet sour fish

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  • take a california wine country tour

  • tasteful gift giving

  • tasting wine

  • tasting wine the basics for beginners

  • tayberry jam

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  • tea at sea

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  • ten foods with special powers

  • the 1976 paris wine tasting

  • the best of the boutiques

  • the curious history of wine consumption in america

  • the excellent french wine

  • the first rule of wine drinking

  • the french paradox

  • the fundamentals

  • the gentle art of poaching

  • the habanero chile

  • the harmony between food and wine

  • the harmony between wine and food

  • the history of italian coffee

  • the history of the acai berry

  • the history of wine country in the sierra foothills and the delta

  • the ideal temperature to store your wine

  • the latest craze on gourmet coffee

  • the major flavor components in wine

  • the mystery of decanting

  • the mystery of sparkling wine

  • the next shiraz varietal wines for australia

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  • the stuff of poetry mead

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  • understanding the basics of wine tasting

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  • wine tasting

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  • wine tasting the traditional way

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