Tweet

MH Recipe: Mucho Mussels

You Need:
1.5kg of black mussels
2 garlic cloves, finely chopped
1 Tbsp of red chilli, chopped
400g of cherry tomatoes, halved

You Also Need:
2 Tbsp flat parsley, chopped
1 Tbsp dry oregano flakes
1 Tbsp olive oil
½ cup water

You Do:
1 Discard any opened raw mussels. Scrub the remaining mussels and remove the beard sticking out of the mouths of the shells.

2 Heat olive oil in a deep stockpot over a medium-high flame. Add garlic and chilli, sauté (constantly stirring) for 20 seconds. Add mussels, tomatoes, oregano, water and 1 Tbsp of parsley in to the pot. Stir to mix well and cover the pot. Leave contents to steam for three minutes.

3 Transfer the contents of the pot onto a serving dish. Discard any unopened mussels, sprinkle over the remaining 1 Tbsp of parsley. Serve hot.

Per Serving: 380 calories, 19g of carbohydrate, 46g of protein, 12g of fat, 2g of fibre, 1,080 mg of sodium

advertisement