Roasted Parsnip Soup with Mussels & Hazels

Ever find yourself wandering aimlessly around Fallon & Byrne or the supermarket aisle with 'What will I make for dinner??' circling around your cranium. That was me yesterday, I was there for so long that the security guard started following me....I don't blame him -I was muttering under my breath and I had a slightly pained look on my face. Eventually I pulled myself together...protein, start with protein I said (under my breath). I side stepped my way from the Toulouse sausages past the venison -landing my feet and furrowed brow at the fish counter. Okay fish can be pricey and I am usually on a pretty tight budget -'Why were you in Fallon & Byrne?' I hear you cry....Simply put it's a place of inspiration and when it comes to quality protein at a reasonable price it ain't bad, oh and did I mention fresh fish! My eyes scanned the fishies and when I saw the mussels I had a flash back to the Observer Food Monthly magazine....Nigel Slater (my secret culinary crush -I don't fancy him so much as his food) had a recipe for soup with mussels and hazelnuts -bingo. I couldn't remember if it was celeriac or parsnip though...I decided parsnip....it was actually cauliflower! Nigels Recipe I have no doubt it is delicious with cauliflower but here follows the parsnip version of events....

What you need;      Serves 3 very hungry / 4 not so hungry peeps

• 1kg mussels -scrubbed and beards removed (tap any that don't close during the washing- if they still don't close these should be discarded)
• 10 black peppercorns
• 1 bay leaf
• 3 medium sized parsnips peeled and chopped into chunks
• 1 medium onion chopped
• 3 cloves garlic smashed
• 4 medium sized potatoes -peeled and chopped into chunks
• 2 hand fulls of hazelnuts pre-roasted or not (see below)

What you need to do;

• Turn oven on to 200'C / Gas 6
• When ready chuck your parsnips with some olive oil on a tray and roast for 15-20 mins or until browning at edges
• In the meantime sweat your onion and garlic in some butter over a medium heat
• If you have bought hazels in their skins (much cheaper than already roasted) simply put them on a dry skillet for 5-10 mins on a medium heat -keep an eye as they can burn easily. When done wrap in a tea towel and rub the skins off. To crush wrap in a tea towel and bash with a rolling pin
• Get your cleaned mussels on -put in a pan with 300mls of water, bay leaf and peppercorns
• Put a lid on the mussels and bring to the boil steam for a few mins until the shells have opened (any that haven't opened should be discarded -as they were dead before you started)
• Add your spud to the onion and garlic 
• Set your mussels aside strain the cooking liquid and pour into your spuds et al.
• When your parsnips have roasted chuck them into the pot
• You'll need to add more liquid to cook all the veg -the amount depends on how thick you want your soup to be....if unsure see what it's like when you've whizzed it up and you can always add more
• Simmer your veg. until the potatoes are softened -whizz with a stick blender taste and season
• To serve ladle into hot bowls, pop some mussels on top and sprinkle over some crushed hazels- delicious with these easy peasy bread sticks from Lorraine Pascale Bread Stix

Saucy Saucy Seafood Spaghetti

I love seafood, I love spaghetti, so needless to say I love this dish. I grew up in Kilkenny -a landlocked county so we didn't often eat fish as children, but we've always been a seafood loving family. Luckily for me now my parents live in Co. Waterford -so fish is always on the menu at The Willows -& I say yum yum to that! Billy Burkes is our local fish monger -with a wide variety, decent prices & a friendly service my mum is in his shop at least once a week. Calamari is optional for this dish, but do get some if you can even if it's frozen, (which mine was for this).....& please don't be afraid to tackle it in the kitchen, you just need to follow the simple rule of very short cooking time or very long & you're on a winner!

       Serves 6/8       6- generous portions   8 - smaller portions

• The calamari take about an hour to defrost in cold water -so make sure to do this on time. I also used clams & mussels - you can use tiger prawns or scallops if you can't get one of the above
• Begin by finely chopping a large onion & two large cloves of garlic
• Depending on how many people you're cooking for chop 10 juicy red vine tomatoes -be strict about your tomatoes -before you buy them pick them up & smell them & if they don't smell like tomatoes -then go elsewhere & get some that do! I used my dads fresh from the garden :-)
• Gently sautee the onion followed by the garlic, be generous with the olive oil -be careful not to burn either as it really effects the taste
• Next finely chop 1-2 birds eye chilis (depending on your own tastes) or 1-2 normal large red chilis & add to the pan
• Finely chop 1 tbsp of capers -add
• Add a glass of white wine -simmer off the alcohol
• Add your tomatoes & simmer away with the lid on for about 30 mins
• In the meantime clean your mussels under cold running water-give them a good scrub, remove any beards (the stringy bits that help the mussels cling onto rocks) If any of them don't close during this process or when you tap the shell, discard -as they are dead. In terms of quantity I used about two large soup bowls full
• Clean your clams in the same way - 1 large soup bowl full
• When you've got 15 mins left, start to bring a large pot of water to the boil
• With 10 mins left cook your spaghetti or linguine as you prefer -i used one whole packet
• Cut your defrosted calamari into rings
• With 5 mins remaining, in a large pot with about an inch of boiling water throw in your mussels & clams, -stirring every now & then, when not stirring keep the lid on.
• With about 3 mins left, on a very hot frying pan with some oil put on your calamari  (I used two large calamari) continuously stir them around for 2 mins -set a timer to avoid rubbery squid!
• Keep and eye on the pasta & when it's slightly al dente -drain it and put it into a very large ceramic bowl (it helps to warm the bowl beforehand with some hot water from the kettle)
• Drain the clams and mussels discarding any that are closed
• Season your tomato sauce with sea salt & fresh black pepper, pour over the pasta, along with your seafood and give it a good mix -reserve some of the shellfish to scatter on top
• Garnish with a generous amount of fresh parsley & a good drizzle of olive oil-enjoy with friends & family.

http://www.youtube.com/watch?v=HigQcnUzSQY    Delizioso -a little bit of Jamie in Venice -

Linguine with Mussels

Failing getting my hands on some fresh crab I decided to make linguine with white wine and mussels. I have always felt sorry for people who don't like fish & shellfish or have allergies because it closes off a whole world of texture and flavour. Mussels are sustainable and very economic and very much fun to eat! There used to be a lovely fish shop on Chatham St, Dublin but unfortunately it closed, so if I'm south side I go to Fallon & Byrne and if north I go to Kish which is just off Smithfield Sq......good value indeedy!


So.......

• Wash your mussels in cold running water removing the beards (green seaweedy type stringy bits)
• Put a large pot of water on and add your linguine when it's boiling (I like De Cecco brand)
• Take 3 small shallots, a small red pepper and two/three cloves of garlic sautee in a knob of butter in a large pot, after few mins add a glass of white wine let it bubble -ensuring that the alcohol evaporates
• Take your washed mussels add to the pot put the lid on and allow to steam for a few mins
• Chop a handful of parsley
• When the mussels have had a few mins lift off the lid and check through for unopened ones -discard these as they are dead
• Place pasta in bowl, drizzle with olive oil, some crushed sea salt and cracked black pepper
• Chuck the mussels and juice over and sprinkle on your parsley...enjoy with a nice glass of white wine and some crusty bread to mop up the juice!

http://www.youtube.com/watch?v=W20Btaww6zc

The late great Keith Floyd........cooking mussels :-)