Articles & Recipes
Chilli Mussels
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
1kg fresh farm mussels
1 small finely chopped green capsicum (100grams)
½ small finely chopped red capsicum (50grams)
1 large finely chopped onion (150grams)
3 crushed cloves garlic (9grams)
1 stick finely chopped celery (75grams)
1 medium finely chopped carrot (100grams)
1 tsp low sodium chicken stock powder (8grams)
1 tin tomatoes (400grams)
2 tabsp chopped chives (10grams)
1 - 2 hot red chillies or ½ to 1 tsp of chilli sauce or dry chilli powder
1 cup white wine (250ml)
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
Nutrients per Serve :
KJ 1344, Calories 321, Carbohydrates(grams) 11, Fat(grams) 6
Note
Gluten Free, Lactose Free and Egg Free
Tips
This will serve 6 as an entree. Mussels that are open before cooking that don’t close when tapped should be discarded.