- 2 teaspoons olive oil
- 1 large leek, pale section only, thinly sliced, washed
- 2 garlic cloves, thinly sliced
- 6 fresh thyme sprigs
- 150ml white wine
- 2 large vine-ripened tomatoes, finely chopped
- 500g black mussels, scrubbed, debearded
- 400g firm white fish fillets, cut into 3cm pieces
- 2 tablespoons chopped fresh continental parsley
- 4 slices French bread stick (baguette)
- Baby rocket leaves, to serve
- Step 1Heat the oil in a large heavy-based frying pan over medium-low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute.
- Step 2Increase heat to high. Add the wine and simmer until reduced by half. Add the tomato and mussels. Cover and cook, shaking the pan occasionally, for 5 minutes or until the mussels open. Add the fish. Cook, covered, for a further 1-2 minutes or until the fish is just cooked through.
- Step 3Sprinkle with the parsley and season with pepper. Ladle the mussels, fish and broth among serving bowls. Serve with the bread and rocket leaves.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Cook’s tip: Use a small scrubbing brush to scrub the mussel shells. To remove the beard (fibres), hold a mussel firmly in one hand while pulling the beard with your other hand.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste