The Low Fodmap Gourmet
Gourmet Recipes for people who need to follow the Low Fodmap Diet and are also Lactose and Gluten Intolerant!
Mussels Bouillon with Saffron: a low fodmap, diabetic, gluten and lactose intolerant recipe
Living on an island gives access to a vast array of fresh seafood. At this time of year, mussels are in abundance. The water in the bay is so fresh and clear the tides are very low and the late afternoon is the perfect time to walk around the tidal flats collecting mussels and shellfish for the kitchen table.
The following recipe is my favourite way to eat mussels.
Mussels Bouillon with fresh garden herbs and saffron.
Mussels are high in protein and low in fat. They are rich in omega-3 fatty acids and 100 grams supply 13% of the recommended daily vitamin C intake and 22% of the recommended daily Zinc intake.
I took this photograph of a bed of young Australian Blue Mussels on a beautiful Bruny afternoon stroll.
‘Growing Wild’ a naturally seeded bed of Australian Blue Mussels.
Recipe for Mussels Bouillon
Ingredients
- 1 kilo fresh muscles
- 1 bunch fresh chives
- 3 sprigs fresh thyme
- 1 sprig fresh oregano
- 1 fresh long red chilli
- 1 fresh long green chilli
- 2.5 cm piece fresh ginger
- 2 table spoons olive oil
- 100 ml lactose free cream
- 1 large pinch of saffron filaments
- 3 cup water
- 1 bottle (750 ml) of savingon Blanc
- 1 table spoon cornflour (make sure it is made from maize and not wheat)
- Salt and pepper to taste
See the Recipe Section of this blog for method.
Mussels Bouillon with Saffron
Hi Mhrylyn!
Great site! Thanks for linking me in – I will be doing the same. Looking forward to the tofu class…..
Cheers
Brunyfire
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