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Spicy mussels with tomatoes and fennel

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Spicy mussels with tomatoes and fennel
Spicy mussels with tomatoes and fennel
  • 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 1
    Heat 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 2
    Add 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 3
    Divide 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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