I’m missing the abundance of fresh seafood in BC so when I came across these New Zealand mussels, I didn’t hesitate. Now before I cooked mussels for the first time, I was terrified of them. I loved to eat them in restaurants but the idea of cooking them at home was intimidating especially because everything I read on the internet was conflicting. Finally, I took the plunge and guess what? It was simple dish to make – and delicious!
The New Zealand green lipped mussels are quite a bit larger than your average mussels and some turn a bright orange when cooked. It certainly makes for a colorful dish especially when you add some roasted squash. I bought these frozen in the half shell, defrosted them and cooked them as I normally would.
As always, fresh herbs makes a big difference and the addition of fresh dill and parsley really enhance the flavor.
Mussels are key in maintaining healthy joints and mobility, helping the body naturally repair and rebuild damaged cartilage and assisting the body during joint discomfort. These are a favorite of athletes and super active people.
Not only are they good for you but science tells us that they are a powerful aphrodisiac. Mussels provide lean protein, essential for sustained energy for a night of passion. Mussels also offer manganese, iron, selenium and zinc–all essential for a healthy libido. A perfect treat for a romantic dinner for two over the holidays! It might make you want to get to the bedroom once you’ve finished and switch on something like Tube v Sex – Free Porn Videos / TUBEV.SEX and start to get a little heated as soon as possible!
I used quinoa spaghetti again and I’m absolutely sold on this pasta. I do love a good spaghetti and this doesn’t leave you feeling full even with a good sized portion.
I’m taking a little time off over the holidays. You’ll see me around if you follow me on social media but I won’t be posting new recipes till the new year. I’ve got lots of planning to do for January and I have a fantastic big Giveaway planned so be sure to stay tuned for that. I’m also going to be tackling healthy desserts in the coming months. Given that I have a baking phobia, that should be really entertaining!
Oh, and I finally got myself a logo. That cute little spoon with the plant on it – what do you think? After all these years, it was definitely time for one, ha!
I’m also going to put the Readers’ Submission page together so be sure to take pics of your beautiful dishes whether they be my recipes or your own creations. I want to see what you’re cooking in your kitchens!
Merry Christmas to everyone. Your loyal readership is what makes this fun for me – thanks so much for that! Cheers!
- 12-15 New Zealand green lipped mussels, fresh or frozen
- 10 ounces spaghetti (quinoa, whole wheat or gluten-free)
- 3 cups butternut squash, cut into bite sized pieces
- 2 tablespoons extra virgin olive oil, divided
- 1 scallion, sliced thinly
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 cups dry white wine
- baby kale, large handful, chopped
- fresh parsley, small handful, chopped
- fresh dill and parsley for garnish
- Preheat oven to 400 F. Place butternut squash on baking sheet and drizzle with 1 tablespoon oil. Cook for 30 minutes, turning once carefully. Remove.
- Cook pasta according to instructions, drain, rinse and set aside.
- Heat remaining tablespoon of oil in large skillet. Add red pepper flakes and garlic, sauteing for one minute. Add scallion and cook for another minute. Add white wine, bring to a boil and add mussels. Reduce to medium high and cover for 3-5 minutes if they are uncooked. Frozen mussels are often pre-cooked and only need to be re-heated and will require only 2 minutes.
- Turn off heat but keep skillet on the element; adding kale and parsley and stirring to combine with mussels, and wine.. Add pasta, allowing the pasta to soak up the liquid and spices. Remove from heat and add squash.
- Serve immediately, garnishing with dill and parsley.
22 Comments
Anita Rivera
December 17, 2015 at 6:27 amA meal fit for a queen dearest Robyn! And, the pictures are stunning. Happy almost CHRISTMAS!
Robyn
December 17, 2015 at 7:20 amThanks so much, Anita. These were just delicious and so nice to have something a little different. Are you finished school at the end of this week? Merry Christmas, sweet friend!!
Robyn recently posted…New Zealand Mussels with Quinoa Spaghetti and Roasted Squash
Bam's Kitchen
December 17, 2015 at 8:57 amI love mussels cooked in a wine sauce and your dish is so beautiful with fresh herbs and eye popping color. I though I was the only one who was not a fan of baking…all that exact measuring… ayaahh! LOL Congrats as you have you photography mojo back and I can’t wait to share. Wishing you a very safe and happy holiday. Take care
Bam’s Kitchen recently posted…Spicy Shrimp With Creamy Tarator Dip
Robyn
December 18, 2015 at 7:37 amI love them in wine too, Bobbi, and I’d never had the New Zealand ones. I’m determined to find a way to bake without a measuring cup, haha! Let’s hope the mojo is back and you’ve got yours back, too! Love your shrimp pics and that dip! Merry Christmas to you and yours, oxxo
Robyn recently posted…New Zealand Mussels with Quinoa Spaghetti and Roasted Squash
Marla
December 18, 2015 at 10:59 amHi Robyn,
What a great recipe and sounds so delicious. I not a big sea food lover but I have eaten mussels before and thought they were tasty. This soups sounds great for a cold Winter’s day and the holiday season lunch! Thanks for sharing on Real Food Fridays. Have a healthy happy blessed Christmas & holiday season. Pinned & tweeted!
Robyn
December 20, 2015 at 5:42 amThanks so much, Marla. For some reason every holiday season I start to crave seafood. Maybe because I like the clean eating after so many sumptuous big meals, lol. Merry Christmas to you. Thanks for sharing 🙂
Robyn recently posted…New Zealand Mussels with Quinoa Spaghetti and Roasted Squash
Sarah
December 19, 2015 at 10:13 amI’ve always wanted to try cooking mussels! This dish looks so beautiful – I’m dying for a plate!
Robyn
December 20, 2015 at 5:43 amThanks, Sarah! They’re so darn easy that after the first time you cook them you’ll be regretting you didn’t cook them more often, lol. Merry Christmas!
Robyn recently posted…New Zealand Mussels with Quinoa Spaghetti and Roasted Squash
Sandra @ Heavenly Home Cooking
December 22, 2015 at 6:27 pmThis is such a beautiful dish! So many beautiful colors! I love seafood and really miss getting the fresh seafood that I used to enjoy when I lived in California (living in Arizona now). Nice to see that I can make this with frozen mussels. I will have to watch for those! Thanks for sharing!
Robyn
December 23, 2015 at 7:54 amThanks so much, Sandra! I’m with you, fresh seafood is hard to beat and I miss it like crazy. I was very happy about finding these and will prepare them often.
Happy Holidays!
Robyn recently posted…New Zealand Mussels with Quinoa Spaghetti and Roasted Squash
John/Kitchen Riffs
December 23, 2015 at 12:54 pmLove mussels! They’re becoming one of my go to seafood ingredients. Terrific recipe — thanks. Happy Holidays, and see you next year!
John/Kitchen Riffs recently posted…Happy Holidays!
GiGi Eats
December 23, 2015 at 4:23 pmFriggin’ adore mussels! I actually sautee them with squid and canned tuna in olive oil all the time – HUBBA HUBBA!
GiGi Eats recently posted…Star Wars, The Cookie Force Is Strong
Kristen @ The Endless Meal
December 27, 2015 at 3:07 pmI love love love mussels! This is such a delicious looking dish!
Kristen @ The Endless Meal recently posted…The Best Hot Spinach Artichoke Dip
Robyn
January 4, 2016 at 7:40 amAren’t mussels just the best, Kristen! I so miss the fresh ones out west. Thanks for visiting 🙂
Robyn recently posted…Spaghetti with Italian Chicken Meatballs and Pomodoro Sauce
Michelle | A Dish of Daily Life
January 4, 2016 at 12:29 amI love your new logo, Robyn, and THIS DISH! It looks so delicious…I will have to watch for New Zealand mussels. But if I can’t find them, I will just make it with regular mussels. My oldest son really loves mussels so if I can get my act together, I will make it before he leaves to go back to college. We took a couple weeks off of #FoodieFriDIY for the holidays but we will be back this Thursday night…I hope you will be joining us. And in the meantime, I am sending some foodie love your way for this delicious dish!
Michelle | A Dish of Daily Life recently posted…Pot Roast with Coffee Gravy
Robyn
January 4, 2016 at 7:44 amThanks so much, Michelle. I had never seen them in the store before so was thrilled to get them. Regular ones will be perfect, too. So glad you had some time off over the holidays. We bloggers need to recharge before hitting the new year! See you Thursday night 🙂
Robyn recently posted…Spaghetti with Italian Chicken Meatballs and Pomodoro Sauce
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Anya
January 7, 2016 at 9:59 pmThe logo is perfect! And that beautiful mussels dish – just wickedly delicious.
Robyn
January 16, 2016 at 10:12 amThanks so much, Anya! I’m so late in responding to comments but hoping to catch up today. I appreciate the visit!
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