MUS­SEL BOUND

Still get­ting all your pro­tein from chicken? Time to get shell­fish

Men's Fitness - - Contents -

Seafood and eat it – and pre­pare to grow

Bel­gian cui­sine can be a bit hit-and-miss if you’re try­ing to add lean mus­cle. Car­bon­nade? Fan­tas­tic. Chips with may­on­naise? Not so much. But one dish of Bel­gian ori­gin you should most def­i­nitely add to your bulk-build­ing eat­ing regime is moules marinière. In ad­di­tion to of­fer­ing high lev­els of mus­cle-build­ing pro­tein, th­ese crus­taceans are also rich in bone-strength­en­ing man­ganese and sleep-im­prov­ing se­le­nium. The MF- en­hanced recipe be­low – pro­vided by Miche­lin-starred chef Adam Gray – also swaps the tra­di­tional cream for vi­ta­min B12-rich nat­u­ral yo­gurt to give you an ex­tra en­ergy boost. Adam Gray is ex­ec­u­tive chef at Sky­lon in Lon­don (sky­lon-restau­rant.co.uk)

IN­GRE­DI­ENTS

(SERVES 1)

1.5kg mussels in shells, cleaned and beards re­moved / 1 bay leaf / 100ml dry white wine / 4 shal­lots, peeled and sliced / 20g un­salted but­ter / 2tbsp nat­u­ral yo­gurt / 25g curly pars­ley, roughly chopped

TO MAKE

Wash the mussels in a pot un­der cold run­ning wa­ter. If any of the mussels float, dis­card them. Press the shells of any open mussels to­gether with your fin­gers and if they don’t close, dis­card them. Heat the but­ter in a large pan over a

medium heat. Add the shal­lots and bay leaf and soften for one minute. Add the mussels and wine, cover the pan tightly with a lid and cook for four to five min­utes un­til the mussels have all opened. Stir in the yo­gurt and pars­ley and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.