I’m on a mission: I need to drop 2kgs ASAP!
Since my knee injury in mid-November I had been forced to drastically reduce my workouts. That together with all the cooking for my cookbook have resulted into more fat collecting on my tights!
I cry every time I try to put on my beautiful jeans!
Thank God my knee has almost completely recovered, the cookbook is almost done so I feel now I am ready for a more healthy lifestyle:
less heavy food
more grilled fish and white meat
I’ll keep you posted on where all this will take me! I hope it will bring me right back into my lovely jeans!
Talking about food now…
I have learned this recipe from my mom who makes it for me every time I go back home! I love mussels and until today I never had them in Shanghai! Baodefood.com tho has kindly offered me to try their Canedian mussels and I LOVED THEM! Finally I can enjoy some seefood here in Shanghai too
- 20 mussels
- 1 cup breadcrumb
- 2 clove garlic, minced
- 4 tbsp extra virgin olive oil
- 3 tbsp chopped fresh parsley
- ground black pepper
Put the mussels in a skillet together with their water, cover with a lid and cook for about 5 min or until they open up
Turn on and put aside
When the mussels cooled down a bit, open up in half, discharging the empty half shelf. Save the water used for cooking them as we’ll be using it in a minute
Put 1 cup of breadcrumb in a bowl
grab the parsley, chop it up
mince the garlic
pour about 4 tbsp of extra virgin olive oil
ground black pepper
and add some of the water used to cook the mussels, just enough to get the breadcrumb moisture
Note: most likely you wont need to add salt, as this is salt water!
Scoop 1 tbsp of breadcrumb mixture on top of each mussel
and bake at 200 C for about 10 min, or until they get a nice golden brown color
Remove from the oven and serve!
These are delicious served at room temperature as well.