- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Smoked paprika and dried chilli spice up fresh mussels cooked in Jill Dupleix’s lovely stew of fennel, tomatoes and chickpeas.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 2 baby fennels, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 300ml white wine
- 400g can chickpeas, rinsed, drained
- 400g can chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika (pimenton), plus extra to serve
- 1kg pot-ready mussels
- 2 tablespoons coriander leaves
- Pinch of dried chilli flakes
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add onion, fennel and garlic, then cook, stirring, for 5 minutes or until softened. Add the white wine and bring to the boil. Stir in the chickpeas, tomatoes, tomato paste and paprika, then simmer for 5 minutes or until slightly reduced.
- Step 2Add the mussels, cover the pan, increase the heat to high and cook for 2 minutes. Give the pan a big shake and look inside. If some mussels have not yet opened, cover and simmer for a further 1 minute. Discard any mussels that are still closed.
- Step 3Divide mussels and sauce among shallow bowls and sprinkle with coriander, chilli, extra paprika and some black pepper.
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1059 kj
Energy
8g
Fat Total
1g
Saturated Fat
7g
Fibre
16g
Protein
16mg
Cholesterol
591.38mg
Sodium
10g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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