Ribbons of courgette with mussels create a pretty presentation and are very easy to do. Use a ‘Y’ shaped vegetable peeler along the length of the courgettes (or you can use a mandolin) to create the ribbons. I’ve seen these ribbons being called ‘paparadelle’ in some recipes but frankly, they are not going to fool anyone into thinking they are pasta. This is a light, low calorie dish intended to be served as a starter or light lunch. Provide some crusty bread to mop up the juice.
Ingredients (serves 2)
20g butter
1 tbsp vegetable oil
1 banana shallot or half a medium onion, finely chopped
4 cloves of garlic, finely chopped
150ml white wine
2 very large or 4 smaller courgettes, cut into ribbons
500g mussels, cleaned
1 large mild red chilli, finely chopped and some chopped dill leaves, to garnish
Method
Ingredients (serves 2)
20g butter
1 tbsp vegetable oil
1 banana shallot or half a medium onion, finely chopped
4 cloves of garlic, finely chopped
150ml white wine
2 very large or 4 smaller courgettes, cut into ribbons
500g mussels, cleaned
1 large mild red chilli, finely chopped and some chopped dill leaves, to garnish
Method
- Heat the oven to 180C.
- Heat the oil and butter in a pan and add the shallot and garlic. Cook gently for five minutes on the hob until the onion is softened.
- Add the wine and bring to a simmer for a few minutes.
- Meanwhile, arrange the courgette ribbons (prettily) in one large or two individual oven proof dishes.
- Pour the garlic and wine sauce over the courgettes and cook in the oven for 10 minutes.
- Arrange the mussels in and around the courgettes and cook in the oven for a further 5 or until all the mussels open.
- Scatter the chopped chilli and dill over, before serving.
