One-pan fish, clams and mussels with creamy peas
By Donal Skehan From Saturday Kitchen Method Preheat the oven to 140°C (120°C Fan/Gas Mark 1). Cook the fish: Heat oil in a lidded sauté pan over medium-high heat. Season fish and fry until golden …
Tag: mussels
Mussels in pineapple curry with coconut rice
By Mandy Yin From Saturday Kitchen Ingredients For the coconut rice 350g/12oz long-grain or jasmine rice 290ml/10fl oz coconut milk ¾ tsp salt 1 pandan leaf (washed, dried and tied into a knot) For the spice paste 2 …
Mussels, prawn and scallop Thai broth
By Matt Tebbutt From Saturday Kitchen Ingredients 2 king scallops 2 pancetta slices 100g/3½oz Thai red paste 2 tbsp palm sugar 1 tbsp vegetable oil 2 shallots, diced 2 garlic cloves, chopped 1 tsp finely chopped fresh root ginger 6 shell-on king prawns 250g/9oz mussels, scrubbed …
Cornish mussels with bacon, cider and wild garlic
By Emily Scott From Saturday Kitchen Ingredients 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded 3 tbsp olive oil 6 rashers smoked bacon, cut into lardons 200ml/7fl oz Cornish cider 1 shallot, peeled and halved 1 bay leaf 1 small bunch thyme 4 peppercorns …
Bourride of mussels and monkfish with saffron and fennel
By Ollie Dabbous From Saturday Kitchen Ingredients For the mussels 250ml/9fl oz white wine 1kg/2lb 4oz mussels, debearded and washed, broken mussels discarded For the garlic mayonnaise 3 free-range egg yolks 2 large garlic cloves, minced 1 tsp Dijon mustard ½ lemon, juice only 2 …
Mussels moilee with lemon vermicelli upma
By Ravinder Bhogal From Saturday Kitchen Ingredients For the mussels moilee 1kg/2lb 4oz fresh mussels, scrubbed and debearded 2 tbsp rapeseed oil 2 tsp brown mustard seeds pinch asafoetida 15–20 fresh curry leaves ½ tsp cumin seeds 8 cloves, ground to a coarse powder …
Smoked mussels and cod with pickled vegetables and dill dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled vegetables 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star anise 1 tsp fennel seeds 3 herring fillets, pin-boned 1 carrot, peeled and thinly sliced 1 baby fennel, thinly sliced …
Brandade with mussels
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod brandade 400g/14oz thick-cut piece lightly salted cod 500ml/18fl oz milk 1 bay leaf 1 sprig tarragon few peppercorns 2 large, baked potatoes, flesh scraped into a bowl, skins retained (see below) …
Seabass with tomatoes and mussels (pesce affogato)
By Gennaro Contaldo From Saturday Kitchen Ingredients 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp large capers ½ red chilli, left as it is 12 black or green olives 30 ripe baby plum tomatoes, …
Spiced haddock with mussels and clams
By Cyrus Todiwala From Saturday Kitchen Ingredients For the garlic, chilli and cumin butter 2 heaped tbsp butter, softened 1 heaped tsp cumin seeds, finely chopped 1 fresh green chilli, finely chopped 2–3 garlic cloves, finely chopped For the haddock with mussels …
Baked Cornish cod piperade, Cornish mussels and basil mayonnaise
By Paul Ainsworth From Saturday Kitchen Ingredients 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish 1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded 250ml/9fl oz dry white wine dash olive oil 250g/9oz good-quality chorizo, cut into thick rounds …
Baked hake with mussels and cider
By Glynn Purnell From Saturday Kitchen Ingredients ½ bunch flatleaf parsley, plus extra for garnish 1 garlic clove, roughly chopped 200g/7oz salted butter, softened, plus extra for cooking 300g/10½oz new potatoes ½ shallot, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 1 bay …
Mussels cooked in beer with deep-fried monkfish
By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish cheeks 200g/7oz plain flour, plus 1 tbsp for dusting 2 tsp fresh yeast 200ml/7fl oz wheat beer 125ml/4fl oz sparkling water 3 monkfish cheeks, cut into 3cm pieces For the mussels …
Wild sea bass with ginger mussels
By Bryn Williams From Saturday Kitchen Ingredients 200g/7oz mussels, scrubbed and debearded 1 red chilli, finely chopped 1 lemongrass stalk, finely chopped 50g/1¾oz fresh root ginger, finely chopped 150ml/5fl oz ginger beer 100g/3½oz purple sprouting broccoli, cut into small pieces 150ml/5fl oz double cream 2 …
Roasted hake and grilled mussels with leek and onion sauce
By Andi Oliver From Saturday Kitchen Ingredients For the leek and onion sauce 50g/1¾oz unsalted butter 1 tbsp olive oil 2 leeks, thinly sliced 1 onion, thinly sliced 3 garlic cloves, finely chopped 1 tbsp dry white wine 500ml/18fl oz double cream For the roasted …