shellfish

Seafood and fish benefits a healthy diet

Welcomed by a blazing sun on Sunday it ignited planning a trip to the beach. We never passed beyond that first thought. Absentmindedly sweeping up our backyard and trimming by pulling and snipping into the wiry Ivy. We ended up stripping down almost twenty years of Ivy growth against the garden wall.

After hours of manual labour, pulling and cutting the Ivy stalks we managed to get rid the Bush. Simple trimming turned out to be a heck of a job.

 

 

Going to the seaside was not an option anymore nearing the end of the day. Instead, we had a seafood salad mix as part of a healthy Keto (Paleo or LCHF) diet. Eating fish and seafood happens to be perfect with weight loss plan too.

Seafood and Fish

We like to eat and prepare the fish whole from head to tail, fish types e.g. red snapper, mackerel, sardine, red mullet, sea bream, and more. Or sample fresh seafood like cuttlefish, clams, mussels, prawns, scallops and oysters.

You might have guessed, Fruits du Mer or Seafood platter is one of my favourite dishes. The presentation combined with flavour, texture it will take more time in advance for preparation.

Instead, it is easier to have a salad with fresh, canned and frozen items for a quick formed meal. Eating more seafood and fish in our weekly meal plan are healthy choices, in fact, it is low-fat, high in protein and rich in omega-3 fatty acids.


The good omega-3 fatty acids have shown to reduce triglycerides, blood pressure and inflammation. I have been reading on the benefits for a healthy diet due to reversing diabetes Type 2 while following Keto diet with very good results.

Here a short overview why having more fish and seafood benefits a healthy diet in our body and brain. The recipe description for Seafood Salad Mix with extra dressings and cooking notes are here with other recipe suggestions right after the resource listings here down below.

Seafood and fish benefits a healthy diet

  • Lower blood triglycerides (cholesterol)
  • Reduces the risk of heart disease
  • Can lower blood pressure
  • May improve symptoms of inflammation, arthritis and psoriasis

Seafood nutritional value

Seafood and fish nutritional value

  • Many varieties of seafood are low cholesterol and sodium
  • Rich source of protein, minerals and vitamins
  • Low-calorie source of essential nutrients
  • Polyunsaturated fats lower LDL, triglycerides, boost cholesterol profile
Resources and facts

Seafood nutritional value

What’s not to love with healthy and tasty seafood dishes. Any style goes throughout the year. For dinner tonight a seafood salad mix is just perfect.

For other Salads, click on Thai beef salad | Quinoa Tabbouleh Salad  | Seafood Salad Mix Recipe

Calendar events:

Seafood and fish benefits a healthy diet. Mention and share a fish event near you with us. We will add it to the list or perhaps even drop by :-).

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Thai red curry mussels, stir-fried & steamed

Easy week meal, quick, healthy and tasty shellfish in a velvety Thai red curry sauce. In the fridge, I had a container of 2 kg fresh mussels which I transferred into a big bowl to soak/rinse the mussels in water plus 2 tablespoons of salt. The mussels breathe, filtering water and expelling sand. I always take a few hours to soak and change water, by doing so the beard will come loose or a lot easier to remove and the sand sinks to the bottom. The changing of water in between soaks will prevent pouring accidentally sand into the cooking vessel.

Having prepared the main ingredient in advance I was contemplating between French style Moules Mariniere or Belgian style, although I have to admit at times I get confused in discussion regarding ingredients and distinction between the two. With or without cream, wine, herbs, flour etc. Recently I discovered a recipe where I noticed for the first time mentioning ‘Trappist bier’  in Moules à la bière recipe, mussels cooked with Belgian beer of course.

Alas, no beers but Pilsner (Lager) so skipped that for another night and since the weather changed, I opted for a bit of heat and spice instead. However, was missing a few ingredients, in that case you make do with what is available at hand. I had ran out of coconut cream and coconut milk, so I replaced that by  using coconut oil and a small packet of Alpro soya cream which was given as a sample. The alternative recipe is as shown with this post photo images, but for authenticity I will mention at the bottom how to cook using fresh herbs as lemon grass, coriander etc that would have complemented the Thai flavor and as decoration (chili too for heat and color).

Thai red curry mussels, stir-fried & steamed

Improvising with a few ingredients I came up with a bit of heat and spice making it flavorful and nice 🙂

ทานให้อร่อยนะ! Thān h̄ı̂ xr̀xy na (than hi aroy na) Enjoy your meal

Thai Red Curry, Palm Sugar, Coconut oil, Soy cream

Thai Red Curry pase, Palm Sugar, Coconut oil, Soy cream

Coconut cream or milk would be preferred for taste and flavor, but soy cream was a good alternative ingredient to thicken the sauce slightly (soy milk is not an option!). If you don’t have palm sugar, regular white sugar works fine. At the background you just can see the bottle of oyster sauce (works as substitute), which I didn’t use, what is missing in this image is Thai fish sauce.

Coconut oil and red curry paste stir fried

Heat coconut oil, add red curry paste and stir-fry quickly, to mix and release flavors

Red curry paste with leeks and soy cream

Add the leeks, soy cream and stir till it starts to boil.

Thai red curry mussels, stir-fried & steamed

Thai red curry mussels, stir-fried & steamed

Thai red curry mussels, stir-fried & steamed in a velvety sauce

Thai red curry mussels, stir-fried & steamed in a velvety sauce

For a change I flat out had no herbs in my kitchen (no ginger, no galangal, no lemongrass even shallots were finished) so I used finely sliced leek instead. If you do have the aforementioned ingredients than chop it up finely, heat the oil in the wok add the ingredients and when it releases aromas add the red curry paste. Give everything a good stir than add the coconut milk to bind it all together, while rinsing off the mussels in a sieve , let it drip off all the excess water, add them into the wok. Put the lid on and let it cook steam for approximately 7-8 minutes till all shells have opened while giving it two good shakes in between. When done open the lid and tadaa! Stir around the sauce so it coats all the mussels. Wholladuh goodness,Thai red curry mussels, stir-fry & steam ! If you happen to have coriander at hand, chop a handful and scatter on top add finely sliced red pepper for color and a bit of fresh heat.

Cooking with fresh herb ingredients only intensifies the flavors, but even with the minimum I had this time it still was a great dinner. Serve on a plate with plain Jasmine rice and enjoy your Thai infused mussels.