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Current Position:Home » News » Recipes & Cooking » Occasions & Cooking » Healthy Recipes » Topic

Spicy mussels with tomatoes and fennel

Zoom in font  Zoom out font Published: 2013-08-28  Origin: Taste.com  Views: 79
Core Tip: Smoked paprika and dried chilli spice up fresh mussels cooked in Jill Dupleix's lovely stew of fennel, tomatoes and chickpeas.
mussel

Ingredients


• 1 tbs olive oil
• 1 red onion, thinly sliced
• 2 baby fennels, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 300ml white wine
• 400g can chickpeas, rinsed, drained
• 400g can chopped tomatoes
• 1 tbs tomato paste
• 1 tsp smoked paprika (pimenton), plus extra to serve
• 1kg pot-ready mussels
• 2 tbs coriander leaves
• Pinch of dried chilli flakes

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, fennel and garlic, then cook, stirring, for 5 minutes or until softened. Add the white wine and bring to the boil. Stir in the chickpeas, tomatoes, tomato paste and paprika, then simmer for 5 minutes or until slightly reduced.

2. Add the mussels, cover the pan, increase the heat to high and cook for 2 minutes. Give the pan a big shake and look inside. If some mussels have not yet opened, cover and simmer for a further 1 minute. Discard any mussels that are still closed.

3. Divide mussels and sauce among shallow bowls and sprinkle with coriander, chilli, extra paprika and some black pepper.


 
 
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