Don't be put off by the posh-sounding ingredients in this recipe. Mussels and shrimps are easy to cook with, and extremely yummy. Combined with buttery cabbage and leeks for a melt-in-the-mouth main course, it's ideal for impressing guests.
Serves 4
Ready in about 45 minutes
Per serving:
327kcals
15.9g fat (5.5g saturated)
37.5g protein
5g carbs
4.2g sugar
1.1g salt
1. Heat the oil in a pot large enough for the mussels. When it is hot, add the leeks and garlic. Reduce the heat to low and fry very gently until softened.
If you can't get potted shrimps use 200g cooked, shelled prawns and butter, mace, grated nutmeg and a tiny shake of Tabasco
2. Remove and discard the cabbage’s darker, outer leaves and heart, and shred the pale leaves fairly finely. Add to the pot, stir, then pour in the wine. Cover and cook until very soft
– 5-10 minutes. Add the mussels, cover and cook for 4-5 minutes, or until they all look open. Remove from the heat, add the shrimps and their butter (or the prawns, butter, spices and Tabasco) then cover with the lid. Leave for 5 minutes. If you need to stir in the shrimps, do so gently (serving up normally distributes them). Discard any closed mussels.
3. Serve with plenty of bread to mop up the buttery juices. Note I did not use salt or pepper – mussels and shrimps usually have enough flavour.
© delicious. magazine
A subtle, fresh dish, so match it with an elegant, light white such as Muscadet Sur Lie.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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