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Mussels in Smoky Tomato Broth


    Mussels in Smoky Tomato Broth

    Serves 4


    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 butter
    3 tsp (15 ml) extra-virgin olive oil
    2 shallots, chopped
    2 garlic cloves, thinly sliced
    1 tsp (5 ml) fennel seeds (optional)
    1 cup (250 ml) dry white wine
    1 lb (450 g) tomatoes, about 3 medium-sized, finely chopped
    1 1/2 Tbsp (30 ml) white wine vinegar
    3/4 tsp (4 ml) smoked paprika
    1/4 tsp (1 ml) black pepper
    2 lb (1 kg) mussels, rinsed well
    1/3 cup (80 ml) coarsely chopped fresh flat-leaf parsley
    1/4 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


    Mussels in Smoky Tomato Broth




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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.