Mussels Provençale (135 )
Ingredients
Ingredients
| 600 grams mussels (preferably closed shells to ensure freshness) |
| 50 ml extra-virgin olive oil |
| 4 large (beefeater) tomatoes - or 6 smaller |
| 1 tablespoon Italian herbs |
| salt and pepper to taste |
| 2 cloves fresh garlic |
| 1 cup chopped spring onions |
| 1 cup white wine |
| 400 grams cooked brown rice |
| wholemeal wholegrain sourdough bread |
| spread of your choice |
Mussels Provençale Directions
Cook brown rice and drain
Add oil to a large deep heavy based pan (or cast iron pot) and let heat, add chopped peeled garlic and thinly sliced onion, and gently fry for 4-5 minutes until garlic and onion are transparent
Cut tomatoes in half and place cut face down with herbs, marjoram and a little salt and pepper
Cover the mixture and let simmer for 4-5 minutes
Take the lid off add 1 cup of wine continue to cook and let the wine evaporate by about a third to a half
Add mussels and cover the pan
Shake the mussels and stir from time to time
When all mussels are open they are ready
Preheat four bowls with hot water and dry thoroughly
Reheat rice and add to the bottom of the bowl
Divide mussels and sauce into the bowls and serve with fresh crusty bread and a spread of your choice
Recipe notes
Note: Fibre per serve includes bread and rice
Source of Omega 3
Nutrition facts
Per Serving
| Fibers (g): | 6g |
