Steamed Mussels Without Wine
Packed with garlic, a bit of chili and a couple of diced fresh tomatoes, these simple mussels are a rustic yet impressive dish to serve - and it's alcohol-free!
Ingredients
- 6 cloves garlic sliced or roughly chopped
- 2 anchovy fillets rougly chopped
- ½ tsp chili flakes
- 1 shallot finely diced
- 2 Roma tomatoes diced
- 80 ml (⅓ cup) vegetable or chicken stock
- 3 strips lemon zest removed with a vegetable peeler
- 1 kg (2 lb) mussels scrubbed & de-bearded
Instructions
- Add the garlic, anchovies, chili flakes and a tablespoon of olive oil to a saucepan large enough to fit all of the mussels. Set over medium-high heat and cook, stirring occasionally, until the garlic is softened and beginning to brown - 2-3 minutes. Add the shallot and cook until softened - another 2 minutes.
- Add the tomatoes and cook, stirring frequently, until they have released their moisture and are beginning to break down - about 3 mintues.
- Pour over the vegetable stock and add the lemon zest strips. Add the mussels and cover the pot. Cook, covered, until all of the mussels have opened wide - about 7-10 minutes. Serve, discarding any unopened mussels.
Video
Nutrition
Calories: 263kcal | Carbohydrates: 18g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 74mg | Sodium: 748mg | Potassium: 1068mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1077IU | Vitamin C: 35mg | Calcium: 103mg | Iron: 11mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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