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Chilli Mussels
| Recipe from "Living in the 21st Century with Diabetes" |
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| Ingredients |
1kg fresh farm mussels
1 small finely chopped green capsicum (100g)
½ small finely chopped red capsicum (50g)
1 large finely chopped onion (150g)
3 crushed cloves garlic (9g)
1 stick finely chopped celery (75g)
1 medium finely chopped carrot (100g)
1 tsp low sodium chicken stock powder (8g)
1 tin tomatoes (400g)
2 tabsp chopped chives (10g)
1 - 2 hot red chillies or ½ to 1 tsp of chilli sauce or dry chilli powder
1 cup white wine (250ml) |
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| Method |
· Place fresh mussels in water until ready to use. Use a scrubbing brush to clean mussels and remove hairy bit by pulling to one end.
· Make a tomato mixture by bringing capsicum, onion, garlic, celery, carrot, stock powder, tomatoes, chives, chillies, and wine to the boil and simmer for 10 minutes.
· Add mussels, cover, return to the boil, reduce heat and simmer for 10 or 15 minutes or until most mussels are open.
· Serve mussels with fresh bread, with sauce as a soup.
· Any mussels that don't open should be discarded as they may not be fresh |
| Serves : 4
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| Nutrients per Serve : KJ 1344, Calories 321, Carbohydrates(grams) 11, Fat(grams) 6
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Note
This will serve 6 as an entree. Mussels that are open before cooking that don’t close when tapped should be discarded. |
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