I’m giving you two recipes in one here. The first is for a classic moules mariniere, the second further down is with the addition of spaghetti

Serves: 2
Preparation & Cooking Time: 30 minutes
Effort Level: Easy
Shelf Life: Eat the same day

Ingredients:
1 kg mussels
1 small onion
2 tbsp olive
4 fat cloves garlic
175ml dry white wine
175ml water
1½ tbsp Knorr liquid fish stock
2 (heaped) tbsp mascarpone
25g flat leaf parsley
Freshly ground black pepper
200g spaghetti (optional)

Equipment:
3.5 litre saucepan with lid
Chopping board and sharp knife
Colander
For The Spaghetti
Large saucepan
Bowl
Slotted spoon

N.B: This dish is pretty low in calories as it is, but if you want to take even less onboard, simply omit the olive oil and cook off the onions/garlic in the stock and substitute the mascarpone with low fat creme fraiche.

Here’s What You Do:
Cook 200g spaghetti first if serving as a main course, then cover and put aside.
Now finely chop 1 small onion and tip into the pan. Add 2 tbsp olive oil, stir well and place over a low heat and leave to fry gently.

Meanwhile, finely chop 4 garlic cloves and add them to the pan. Increase to a medium heat and stir for about a minute without browning.

Wrap a rubber band around the parsley then throw the bunched stalks into the pan (for easy removal.) Put the leaves aside for later.

Now pour 175ml white wine, 175ml cold water, 1½ tbsp Knorr liquid fish stock into the pan and leave to simmer whilst you prep the mussels.

Tip the mussels into the sink and cover with cold water. Pull off any beards then plop them into the colander. Rinse a couple of times under cold running water to remove any grit and tap any shells that aren’t tightly closed, discarding those that are cracked or remain open.

Now remove the parsley stalks from the pan and add 2 heaped tablespoons of mascarpone plus a generous grinding of black pepper.

Tip the mussels into the pan and cover with a lid and leave to steam for 3-4 minutes only.

Whilst they cook, finely chop the reserved parsley.

Shake the pan and check all the mussels are open. Sprinkle with parsley and serve.

If serving with spaghetti, take the pan off the heat. Carefully scoop out the mussels onto a tray then tip the cooked spaghetti into the hot creamy sauce.

Shell the mussels by holding a shell between thumb and forefinger and pinching the mussel flesh then pulling it free.

Continue until all the mussels are shelled then return them to the pan, place over a high heat and stir well to combine.

Once bubbling, sprinkle over the chopped parsley and serve.

Tags: fish stock, garlic, mussels, sea food, white wine