The Zimbabwean Gardener Issue 10 Spring 2014 | Page 8

We have
moved to
72 Eastern Road,
Greendale

Cooking mussels with The Salmon Run
The Salmon Run import their seafood from Scotland
and Ireland; the Connemara mussels, used for this
recipe, come from the freezing Irish Atlantic sea waters.
They are cultivated and so are a sustainable resource,
which helps our oceans and its rapidly depleting

seafood stocks. Cultivated mussels are placed into
wire mesh ‘socks’ attached to long ropes hanging from
rafts, using their ‘beards’ or string like threads to attach
themselves to the mesh. They are generally harvested
within two years.

TOMATO, CHILLI AND WHITE WINE MUSSELS
Good glug of olive oil
1 onion chopped
2 red chillies chopped (remove the seeds and membrane for
less heat)
4 cloves garlic - crushed
2 tomatoes chopped
1 glass white wine
Salt and pepper to taste
Pinch of sugar
Packet of mussels
Basil leaves chopped
Serves 2 people for a meal – 4 for a starter

Other sauces to cook with mussels:
White wine and cream

Leave out the tomatoes (from the recipes on the right), and
then add cream right at the end of the cooking process. Use
parsley instead of basil.

Butter and garlic

Cook onion, loads of garlic, chilli (optional) in butter, add
mussels and cook till they have opened. Add parsley and the
zest of a lemon. Delicious! Definitely don’t forget the crusty
bread!

Please come and visit us for a delicious
variety of sea fish and shellfish all imported
weekly from the UK. We also have a fine
selection of the best European cheeses, also
imported weekly from the UK.
8

•
•
•
•
•
•

Heat up ѡ