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Mussels in Smoky Tomato Broth

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    Serves 4

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    No offence to the sweet, plump mussels, but the briny and smoky sauce is the real star of the show here. Make sure to serve with good quality crusty bread to sop up extra sauce.

    3 tsp (15 ml) unsalted butter3 tsp (15 ml) extra-virgin olive oil2 shallots, chopped2 garlic cloves, thinly sliced1 tsp (5 ml) fennel seeds (optional)1 cup (250 ml) dry white wine1 lb (450 g) tomatoes, about 3 medium-sized, finely chopped1 1/2 Tbsp (30 ml) white wine vinegar3/4 tsp (4 ml) smoked paprika1/4 tsp (1 ml) black pepper2 lb (1 kg) mussels, rinsed well1/3 cup (80 ml) coarsely chopped fresh flat-leaf parsley1/4 cup (60 ml) grated Parmesan cheese (optional)

    Heat butter and oil in large frying pan over medium heat. Add shallots and garlic; cook 3 minutes or until softened. If using fennel seeds, add them to frying pan and cook 30 seconds. Place wine, tomatoes, vinegar, smoked paprika and pepper in frying pan. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 10 minutes.

    Add mussels to frying pan, cover, raise heat to medium and cook for 5 minutes, or until shells have popped open. Discard any mussels that have not opened up. Stir in parsley and garnish with Parmesan, if desired.

    Each serving contains: 1348 kilojoules; 28 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 15 g total carbohydrates (3 g sugars, 1 g fibre); 653 mg sodium

    source: "One-Frying Pan Meals", alive Australia, Autumn 2015

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    Mussels in Smoky Tomato Broth

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