You won't catch PHL 17's Ashley Johnson in workout clothes this week, instead she's picking up a fork to "Get It Right, Get It Tight." She joins Michael Scipione, a chef and nutrionist, in his kitchen to learn about healthy cooking.
Scipione helps many people with their diets and says eating unhealthy is equivalent to putting bad gas in a car. He says eating healthy can still taste well by seasoning food properly with the right amount of salt and even lemon zest.
Scipione whips up a delicious turkey sausage and mussel dish with vegetables for Ashley. Here's the recipe.
Mussels with fennel and leeks (Serves Two) - www.livethesanolifestyle.com
Ingredients Olive Oil, Low Fat Turkey Sausage, Fresh Mussels, Fennel, Leeks, Cherry or Grape Tomatoes, Sea Salt, Course Ground Black Pepper, Crushed red Pepper, 1 lemon, 16 oz white beans, 8oz Baby spinach, 1 oz white balsamic vinegar, 8 oz white wine(optional)16 oz shellfish stock
Add two table spoons of Olive Oil to a shallow hot pot and two links of low fat spicy turkey sausage chopping as it cooks
Then add 1 leek and one Fennel Bulb finely diced with a pinch of salt, course ground pepper and crushed red pepper until rendered down
Add the zest of one lemon and the white balsamic vinegar, sauté’ for approx 2 minutes until vinegar smell dissipates
Add 1 cup of white wine, reduce
Add 2 cups of warm shellfish stock and cover, bring to boil add 2 cups of white beans
Add 8 thinly sliced red/yellow cherry or grape tomatoes then reduce to simmer
Add 24 mussels and cover until mussels are fully opened squeeze 1 lemon over the top, toss in the baby spinach and serve
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