Have plenty of crusty bread on hand for soaking up the rich, aromatic broth in this super-healthy one-pot seafood dish.
Ingredients
- 2kg black mussels
- 2 teaspoons low-fat dairy spread
- 1 large leek, pale section only, halved lengthways, thinly sliced
- 1 x 375ml btl dry apple cider
- 2 tablespoons finely chopped fennel leaves
- 1/4 cup chopped fresh chives
- Crusty bread, to serve
Method
- Step 1Scrub and debeard the mussels.
- Step 2Melt the dairy spread in a large saucepan over medium heat. Add the leek and cook, stirring, for 3 minutes or until soft.
- Step 3Add the mussels, cider and fennel leaves to the pan. Cover and cook, shaking the pan occasionally, for 3 minutes. Use tongs to transfer any opened mussels to a large serving bowl. Cook the remaining mussels, covered, for a further 3 minutes. Transfer opened mussels to the bowl. Discard any unopened mussels. Pour any liquid from the pan over the mussels and sprinkle with chives. Serve immediately with crusty bread.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
478 kj
Energy
3g
Fat Total
1g
Saturated Fat
1g
Fibre
13g
Protein
23mg
Cholesterol
383.65mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Place the mussels in a bowl and cover with plastic wrap. Store in the fridge. Continue from step 2, 10 minutes before serving. How to prepare mussels: To debeard, hold one mussel firmly in one hand while pulling the beard (fibres) with the other. Before cooking, discard any mussels that do not close when tapped.
- Author: Alison Adams
- Image credit: Alan Benson
- Publication: Australian Good Taste
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