• Helen Phillips

Muscles and More!

I love muscles. I usually cook them simply with garlic, maybe a little chilli and a splash of white wine. Muscles, and seafood in general, are an excellent source of zinc. They're full of great nutrients and cheep!

Since I'm in training I need to be eating my carbs and loading up on veg, so I decided to twin muscles with some tasty fresh seasonal veg. I chose courgettes, tender stem broccoli and cherry tomatoes. And under that pile of food I promise there's a bed of spaghetti and delicious muscle cooking juices.

This is another super easy tasty dish to make.

First prepare your veg. Finely chop 1/2 small onion, cut 2 or 3 small courgettes into disks, a handful of cherry tomatoes into halves and peel and crush 2 - 3 cloves of garlic.

Put your spaghetti on to boil according to packet instructions.

Now let's turn to the muscles. They're not complicated. Rinse and remove the "beards" and check if any are open, if they are give them a gentle tap or squeeze. If they don't close they're not good and should be discarded.

Heat a glug of olive oil in a large pan and gently soften the onion and garlic. Once the onion is soft throw in a handful or so of tend stem broccoli, a handful of frozen peas, the courgettes and tomatoes, and coat in the oils to start them cooking.

Then throw in the muscles with a slug of dry white wine (about 50 - 100 ml), give everything a good stir and cover with a lid and leave to cook for 3 - 4 minutes.

By now the pasta will be cooked so drain.

Then check on the muscles. They should now be opened, but you might need to give everything a stir around half way through cooking time.

Once the muscles and veg are cooked throw in the spaghetti, give everything a good stir and then serve.

A bag of muscles will feed two hungry runners in training! Vary the amount of pasta and veg according to your appetite.

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