Creamy, dairy free muscles, best enjoyed with crusty bread
Prep 30 min · Cook 0 min
Start by preparing your cashew cream by blending the cashews and 1/3 cup fish stock on high speed for 2-3 mins until creamy and smooth
Heat 2 tbsp of oil in a large saucepan over medium heat
Add the onion chopped finely and cook until soft along with the bouquet garni (you can use sage, rosemary, thyme, basil, parsley or anything you like) before adding the minced garlic and cook for about 1 minute
Add the wine and rest of the stock and reduce heat to low simmering stirring occasionally for about 5 minutes
Add the cashew cream and mussels to the pot and cook, covered, shaking the pan often for 5 minutes
Season if needed, then pour muscles and liquid into a large serving bowl removing the bouquet garni and top with the chopped parsley
We served with toasted gluten free bread
oilsOur extra virgin olive oil is cold pressed straight after harvest to ensure optimal flavour & freshness from olives grown country Victoria. This multi-purpose fruity oil is perfect for drizzling, dressings, dipping and cooking, a very useful “all-rounder” in the kitchen. Rich in antioxidants, vitamin E, omega-3 and 6. Free from cholesterol, preservatives or additives. Store in a cool, dry place in your pantry.
nutsHigh in copper and contain zinc, selenium, magnesium, manganese, heart-healthy monounsaturated fats and essential fatty acids that help to regulate cholesterol. A small handful of cashews holds all your daily recommended intake of copper. Make cashew milk, cashew cheese or raw treats by soaking for at least 5 hours. Store in a cool, dry place, in an airtight container.
