Mediterranean-style mussels
Chatelaine
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* PLUS Cooking time: 14 minutes
Yvonne Duivenvoorden
If you've never cooked mussels, trust us - they're a cinch (and easy on the budget).
After a quick scrub, they're ready for simmering in our garlicky tomato sauce.
Ingredients
-
1
onion
-
6
garlic cloves
-
1 tbsp
olive oil
-
4
ripe plum
tomatoes
-
1
green
bell pepper
-
1 tbsp
drained
capers
-
1 tsp
dried
basil
-
1 tsp
dried
oregano
-
500 g
mussels
Instructions
- Chop onion. Mince garlic. Heat oil in a large, wide saucepan over medium heat. Add onion and garlic. Stirring often, cook for 3 min. Meanwhile, coarsely chop tomatoes and pepper. Add to onion along with capers. Sprinkle with seasonings. Stir often until tomatoes start to break down, 5 to 7 min.
- Chop onion. Mince garlic. Heat oil in a large, wide saucepan over medium heat. Add onion and garlic. Stirring often, cook for 3 min. Meanwhile, coarsely chop tomatoes and pepper. Add to onion along with capers. Sprinkle with seasonings. Stir often until tomatoes start to break down, 5 to 7 min.
- Meanwhile, scrub mussels and pull off beards. Discard any that are open. Stir into thickened tomato mixture. Cover and cook until most mussels open, about 6 min. Stir halfway through cooking. Discard any mussels that are not open after 6 min. Taste and add salt if needed. Serve in wide soup bowls with crusty bread for dipping.
Nutrition (per serving)
- Calories
- 197,
- Protein
- 11 g,
- Carbohydrates
- 21 g,
- Fat
- 9 g,
- Fibre
- 4 g,
- Sodium
- 266 mg.
