Living in a world of social media really has its ups and downs. It is so hard to not compare myself to others (a huge mistake) and it is all too easy to fall into a space of dissatisfaction with my own life after viewing someone else's best day on Instagram. However, I constantly remind myself it is just that. Someone's best day. They are working hard to create top class content (as do I) that although beautiful, is not a true reflection of the reality we live in.
I find it inspiring to see people travelling the world in a (seemingly) real life re-enactment of Gulliver’s travels filled with adventure and wanderlust.
I find myself going down these rabbit holes and ending up pouring over these beautiful locations for hours on my phone.
Possibly not an ideal habit for a busy woman. Or her partner.
Recently, my obsession has been centred over island vacations. I mean, who’s imagination isn’t captivated by the thought of unspoiled paradise?
Picture it; Soft beach sand between your toes, a warm sun kissing your shoulders with a fabulous cocktail in hand.
In an effort to cure my island blues, I decided to come up with an easy-to-make, simply delicious seafood recipe.
The mussels are a taste of the ocean and the beer offers a signature hop bitterness to contrast the honey in the recipe. The chilli adds a well placed kick and voila - you have yourself a mini vacation in your mouth!
So if you find yourself dreaming of a magnificent blue ocean somewhere, sitting on a beach sipping on a coconut - I hope this will help you in adding some texture to those imaginings.
- ½ brown onion, chopped
- 1 tablespoon coconut oil
- 1 garlic clove, minced
- ½ red pepper sliced
- 2 red chilies, finely chopped (optional)
- 1 teaspoon honey
- 500g of the best quality mussels you can find
- a handful of coriander
- 330ml beer
- 1 small baguette
- herb butter
Preheat oven to 200 degrees Celsius.
Defrost the mussels and put them in the fridge until you are ready to work with them.
Slice the baguette and butter both sides.
Take a medium frying pan over a medium to high heat, add a tablespoon of coconut oil and the onions.
Fry the onions until soft, about 5 minutes.
Add the garlic, red pepper and chili and fry for a further 5 minutes.
Add 1 teaspoon of honey and fry for a further minute.
Add your mussels to a cast iron pot, if you don’t have one any oven-proof dish with a lid will do.
Add the onion and red pepper mix on top of your mussels
Once everything has been added to the pot top with 330 ml of beer and seal the pot.
Pop the mussels into the oven for 20 minutes to steam, or until the shells begin to pop open.
For the last five minutes add the baguette to the oven until toasted.
Serve hot and enjoy with even more beer!