Mixed Seafood With Parsley

One pack of crevettes 

Two packs of Scottish mussels 

One pack of sweet large scallops

One pack of noodles OR a portion of linguine 

One pack of king prawns

 

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One pack of crevettes 

Two packs of Scottish mussels 

One pack of sweet large scallops 

One pack of noodles OR a portion of linguine 

Three cloves of garlic peeled and sliced 

Salt and pepper if desired 

Olive oil – a good glug

Sweet chilli sauce to serve 

Chopped flat leaf parsley to serve 

Cook the noodles or linguine according to the instructions on the packet. Cook the crevettes in a frying pan with a little oil and lemon until they start to curl. Remove and set aside. If supermarket mussels, then follow the cooking instructions

In a wok add the oil and the noodles. Then add the garlic, white wine and soy sauce. Finally add the seafood with the partially cooked crevettes and cook for a short period of time. About 5 minutes otherwise seafood can become rubbery.

Before serving, add a squeeze of lemon and sprinkle the parsley over the food. Seafood With Parsley cloves of garlic peeled and sliced 

One pack of crevettes 

Two packs of Scottish mussels 

One pack of sweet large 

Salt and pepper if desired 

Olive oil – a good glug

Sweet chilli sauce to serve 

Chopped flat leaf parsley to serve 

Cook the noodles or linguine according to the instructions on the packet. Cook the crevettes in a frying pan with a little oil and lemon until they start to curl. Remove and set aside. If supermarket mussels, then follow the cooking instructions

In a wok add the oil and the noodles. Then add the garlic, white wine and soy sauce. Finally add the seafood with the partially cooked crevettes and cook for a short period of time. About 5 minutes otherwise seafood can become 

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Mixed Seafood with Linguine or Noodles

One pack of king prawns  One pack of crevettes  Two packs of Scottish mussels  One pack of sweet large scallops  One pack of noodles OR a portion of linguine  Three cloves of garlic peeled and sliced  A splash of soy sauce, white wine and lemon 🍋 juice  Salt and pepper if desired  Olive oil - a good glug Sweet chilli sauce to serve  Chopped flat leaf parsley to serve  Cook the noodles or linguine according to the instructions on the packet. Cook the crevettes in a frying pan with a little oil and lemon until they start to curl. Remove and set aside. If supermarket mussels, then follow the cooking instructions In a wok add the oil and the noodles. Then add the garlic, white wine and soy sauce. Finally add the seafood with the partially cooked crevettes and cook for a short period of time. About 5 minutes otherwise seafood can become rubbery. Before serving, add a squeeze of lemon and sprinkle the parsley over the food.

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PARSLEY

Brought to Britain by the Romans, it gained huge popularity as a culinary herb.  We now know its dark green curly leaves contain Vitamins C and A, plus plenty of iron and minerals. Curly parsley is easy to grow in the garden and is a common ingredient in bouquet garni.  Other varieties include flat leaf parsley which has a slightly stronger flavour.  An infusion of this herb is said to revive the appetite. The stems are edible. 

Culinary uses - add raw parsley to salads. Finely chop and sprinkle on salads and sandwiches. Use as a garnish on casseroles.  

Some people chew on parsley for fresher breath, especially after eating garlic.