VANCOUVER ISLAND


Mussels & pappardelle with kelp cream Kristina recommends this recipe by British Columbia-based chef Ned Bell. Ned is regularly seen on Canadian television and is an advocate for sustainable food systems. SERVES: 4 TAKES: 30 MINS


INGREDIENTS KELP CREAM ½ tbsp canola oil ½ shallot, finely chopped 1 clove garlic, finely chopped 1 bird’s-eye chilli, seeded and finely chopped


355ml whipping cream, plus extra if needed


125g fresh kelp or 40g dried bull or winged kelp, rinsed (if dried, soak in warm water for 10 mins)


½ lime, zested ½ tsp sesame oil Sea salt, to taste


MUSSELS & PAPPARDELLE 1.4kg live mussels 450g pappardelle or fettuccine 2 tbsp extra-virgin olive oil 2 tbsp unsalted butter 2 cloves garlic, finely chopped 1 shallot, finely chopped 60ml white wine 3 tbsp sliced fresh basil 3 tbsp dried crushed bull or winged kelp 1 to 2 lemons, zested and juiced 1 tsp crushed red pepper (optional)


METHOD KELP CREAM Heat oil in a large saucepan over


medium heat, add shallots and garlic and sauté for 30 secs, until fragrant. Add remaining ingredients,


simmer on medium heat for 5 mins. Transfer mixture to a food


processor and blend together until completely smooth. Strain puree through a sieve.


MUSSELS & PAPPARDELLE Rinse mussels in a colander under


cold water. Discard any that are open or that have broken shells. Boil a saucepan of salted water


and add pasta. Cook until al dente. Meanwhile, heat oil and butter in


a frying pan over medium-high heat. Add garlic and shallots and sauté for 5 mins, until translucent. Pour in wine and bring to a boil. Add mussels, cover and cook for


2 mins, until the shells open up. Add kelp cream and cook for


another 2 mins. Stir in basil, dried kelp, lemon zest


and juice, and crushed red pepper (if using). Drain pasta and stir it into the pan of mussels. Transfer to a serving bowl and


then serve. Excerpt from Vancouver Eats: Signature Recipes from the City’s Best Restaurants


K R I S T INA’S TOP K E LP DI SHE S


KELP NOODLES: Made from sliced kelp, they have the same texture as linguine pasta noodles or rice noodles, but are glossier and don’t have any starch or stickiness.


BANANA BREAD: Some people use pureed courgette to add moisture, I substitute that with kelp puree.


SAUCES: I add frozen kelp cubes to an alfredo sauce, for example. It’s a great substitute for herbs like parsley and for chives in chive butter.


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