We are bringing bread making into your kitchen in the easiest way possible! Pair this beautiful homemade soda bread loaded with macadamias, hazelnuts, and pistachios, with delicious tender mussels in a lemon sauce, and you have yourself a winner of a dish!
Mussels & Homemade Soda Bread
Mussels & Homemade Soda Bread
with a creamy lemon sauce & fresh herbs
Hands on Time: 25 - 60 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Bicarbonate of Soda
- Buttermilk
- Cake Flour
- Fresh Cream
- Fresh Dill
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Luxury Nut Mix
- Mussels
- Onion
- Onions
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Flour
- Cake Tin
START THE SODA BREAD
Preheat the oven to 220ºC. Roughly chop the Luxury Nut Mix. Lightly grease and flour a cake tin. In a large bowl, sieve the flour, the bicarb, and a generous pinch of salt. Add the Buttermilk and the chopped luxury nut mix. Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball, big enough for the greased tin (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake for 35-40 minutes, until browned and cooked through.
MAGNIFICO Mussels
Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 3-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine and leave to simmer until almost all evaporated. Reduce the heat and add the Fresh Cream. Mix until fully combined. Add the Mussels, a squeeze of Lemon juice, and seasoning. Pop on the lid and leave to simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). On completion, add ¾ of the chopped dill and parsley. Mix until fully combined.
SEAFOOD & SODA BREAD SENSATION!
Serve up a steaming bowl of the creamy Lemon-laced Mussels and pour over some of the luscious sauce. Garnish with the remaining Fresh Dill and parsley. Serve some beautiful soda bread alongside, ready to be dipped and devoured. Garnish with the lemon zest (to taste). Side with any remaining lemon wedges. Delish, Chef!
Luxury Nut Mix - 45g
Cake Flour - 250ml
Bicarbonate of Soda - 2,5ml
Buttermilk - 125ml
Onion - 1
Garlic Clove - 1
White Wine - 50ml
Fresh Cream - 50ml
Mussels - 200g
Lemon - 1
Fresh Dill - 3g
Fresh Parsley - 4g
START THE SODA BREAD
Preheat the oven to 220ºC. Roughly chop the Luxury Nut Mix. Lightly grease and flour a cake tin. In a large bowl, sieve the flour, the bicarb, and a generous pinch of salt. Add the Buttermilk and the chopped luxury nut mix. Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball, big enough for the greased tin (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake for 35-40 minutes, until browned and cooked through.
MAGNIFICO Mussels
Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 3-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine and leave to simmer until almost all evaporated. Reduce the heat and add the Fresh Cream. Mix until fully combined. Add the Mussels, a squeeze of Lemon juice, and seasoning. Pop on the lid and leave to simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). On completion, add ¾ of the chopped dill and parsley. Mix until fully combined.
SEAFOOD & SODA BREAD SENSATION!
Serve up a steaming bowl of the creamy Lemon-laced Mussels and pour over some of the luscious sauce. Garnish with the remaining Fresh Dill and parsley. Serve some beautiful soda bread alongside, ready to be dipped and devoured. Garnish with the lemon zest (to taste). Side with any remaining lemon wedges. Delish, Chef!
Luxury Nut Mix - 90g
Cake Flour - 500ml
Bicarbonate of Soda - 5ml
Buttermilk - 250ml
Onion - 1
Garlic Clove - 1
White Wine - 100ml
Fresh Cream - 100ml
Mussels - 400g
Lemon - 1
Fresh Dill - 5g
Fresh Parsley - 8g
START THE SODA BREAD
Preheat the oven to 220ºC. Roughly chop the Luxury Nut Mix. Lightly grease and flour a cake tin. In a large bowl, sieve the flour, the bicarb, and a generous pinch of salt. Add the Buttermilk and the chopped luxury nut mix. Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball, big enough for the greased tin (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake for 35-40 minutes, until browned and cooked through.
MAGNIFICO Mussels
Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 3-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine and leave to simmer until almost all evaporated. Reduce the heat and add the Fresh Cream. Mix until fully combined. Add the Mussels, a squeeze of Lemon juice, and seasoning. Pop on the lid and leave to simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). On completion, add ¾ of the chopped dill and parsley. Mix until fully combined.
SEAFOOD & SODA BREAD SENSATION!
Serve up a steaming bowl of the creamy Lemon-laced Mussels and pour over some of the luscious sauce. Garnish with the remaining Fresh Dill and parsley. Serve some beautiful soda bread alongside, ready to be dipped and devoured. Garnish with the lemon zest (to taste). Side with any remaining lemon wedges. Delish, Chef!
Luxury Nut Mix - 135g
Cake Flour - 750ml
Bicarbonate of Soda - 7,5ml
Buttermilk - 375ml
Onions - 2
Garlic Cloves - 2
White Wine - 150ml
Fresh Cream - 150ml
Mussels - 600g
Lemons - 2
Fresh Dill - 8g
Fresh Parsley - 12g
START THE SODA BREAD
Preheat the oven to 220ºC. Roughly chop the Luxury Nut Mix. Lightly grease and flour a cake tin. In a large bowl, sieve the flour, the bicarb, and a generous pinch of salt. Add the Buttermilk and the chopped luxury nut mix. Mix until it forms a sticky dough. (Mix until just combined- don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball, big enough for the greased tin (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake for 35-40 minutes, until browned and cooked through.
MAGNIFICO Mussels
Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 3-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine and leave to simmer until almost all evaporated. Reduce the heat and add the Fresh Cream. Mix until fully combined. Add the Mussels, a squeeze of Lemon juice, and seasoning. Pop on the lid and leave to simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). On completion, add ¾ of the chopped dill and parsley. Mix until fully combined.
SEAFOOD & SODA BREAD SENSATION!
Serve up a steaming bowl of the creamy Lemon-laced Mussels and pour over some of the luscious sauce. Garnish with the remaining Fresh Dill and parsley. Serve some beautiful soda bread alongside, ready to be dipped and devoured. Garnish with the lemon zest (to taste). Side with any remaining lemon wedges. Delish, Chef!
Luxury Nut Mix - 180g
Cake Flour - 1L
Bicarbonate of Soda - 10ml
Buttermilk - 500ml
Onions - 2
Garlic Cloves - 2
White Wine - 200ml
Fresh Cream - 200ml
Mussels - 800g
Lemons - 2
Fresh Dill - 10g
Fresh Parsley - 15g
Frequently Asked Questions
What is the preparation time for Mussels & Homemade Soda Bread?
The preparation time for Mussels & Homemade Soda Bread with a creamy lemon sauce & fresh herbs is between 25 and 60 minutes.
What is the total time required to make Mussels & Homemade Soda Bread with a creamy lemon sauce & fresh herbs?
The total time required to make Mussels & Homemade Soda Bread with a creamy lemon sauce & fresh herbs is between 40 and 65 minutes.
How many servings does Mussels & Homemade Soda Bread provide?
4 servings
What are the main ingredients in Mussels & Homemade Soda Bread?
Bicarbonate of Soda, Buttermilk, Cake Flour, Fresh Cream, Fresh Dill, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, Luxury Nut Mix, Mussels, Onion, Onions, White Wine
What is the nutritional information of Mussels & Homemade Soda Bread?
Calories: 1369, Carbs: 169 grams, Fat: grams, Protein: 54.5 grams, Sugar: 13.1 grams, Salt: 677 grams
How do I prepare Mussels & Homemade Soda Bread?
SEAFOOD & SODA BREAD SENSATION!: Serve up a steaming bowl of the creamy lemon-laced mussels and pour over some of the luscious sauce. Garnish with the remaining fresh dill and parsley. Serve some beautiful soda bread alongside, ready to be dipped and devoured. Garnish with the lemon zest (to taste). Side with any remaining lemon wedges. Delish, Chef! MAGNIFICO MUSSELS: Place a pot over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 3-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic. Fry for 1 minute until fragrant, shifting constantly. Pour in the wine and leave to simmer until almost all evaporated. Reduce the heat and add the fresh cream. Mix until fully combined. Add the mussels, a squeeze of lemon juice, and seasoning. Pop on the lid and leave to simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). On completion, add ¾ of the chopped dill and parsley. Mix until fully combined. START THE SODA BREAD: Preheat the oven to 220ºC. Roughly chop the luxury nut mix. Lightly grease and flour a cake tin. In a large bowl, sieve the flour, the bicarb, and a generous pinch of salt. Add the buttermilk and the chopped luxury nut mix. Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball, big enough for the greased tin (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake for 35-40 minutes, until browned and cooked through.
What should be prepared from my kitchen to make Mussels & Homemade Soda Bread?
Bicarbonate of Soda, Buttermilk, Cake Flour, Fresh Cream, Fresh Dill, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, Luxury Nut Mix, Mussels, Onion, Onions, White Wine
How many calories does Mussels & Homemade Soda Bread have?
1369 calories
How much fat content does Mussels & Homemade Soda Bread have?
grams
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