Mussels in White Wine
- 2 Tbsp canola oil 30 mL
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 medium tomatoes, seeded and diced
- 1/4 cup dry white wine 60 mL
- 4 lbs fresh mussels 2 kg
- 1/4 cup chopped fresh basil 60 mL
- 1/4 cup shredded Parmesan cheese 60 mL
- 1. In a non-stick skillet heat canola oil over medium high heat. Add shallots and garlic and sauté, stirring until the shallots are softened, about 1 to 2 minutes.Add tomatoes and continue to cook 1-2 more minutes.Add white wine and bring mixture to a boil. Add mussels. Cook and stir until all mussels open. Discard any that have not opened.
- 2. Serve mussels in bowls and ladle some of the broth over each serving. Sprinkle each serving with chopped basil and Parmesan cheese. Serve with crusty bread.
|Total Fat||10 g|
|Saturated Fat||1.5 g|
Beer Battered Fish and Chips
Canola oil is a great choice for high heat cooking. It has one of the highest smoke points of all commonly used vegetable oil at 468 °F (242 °C).
Grilled Fish Tacos with Citrus Slaw
Canola oil's mild flavor make it a great choice for recipes that you want the flavours of the ingredients to shine through.
Scallops with Snow Peas
Symbolically, this dish represents wealth with the scallops as coins and the snow peas as money and is a dish that is usually served at special dinners for wedding banquets and to Chinese New Years. The red from the red pepper symbolizes good luck. One of the secrets to stirfrying scallops easily is to lightly toss them with a little canola oil before adding them to the hot wok. This techique can be done with beef and chicken as well which prevents it from sticking to the hot wok or skillet.