Tomatoey mussels with smoked paprika and beans
Nutrition Info.(per serve)
1/2 cup sliced fennel
1/2 cup diced carrot
1 onion, sliced
1 tablespoon smoked paprika
400g can chopped tomatoes
900g mussels, washed and de-bearded
1/2 cup white wine
2 x 400g cans white or mixed beans
4 slices grainy bread, to serve
Total fat 7g
Saturated fat 1g
Dietary fibre 16g
- Spray a heavy-based pot with oil and set over a medium heat. Add fennel, carrot and onion and cook, stirring, for 5 minutes.
- Add paprika and cook, stirring, for 2 minutes. Add tomatoes, mussels, wine and beans. Cover and simmer for 10 minutes, or until all mussels have opened.
- Divide among 4 bowls and serve with grainy bread on the side. Garnish with fresh herbs, if you like.
Make it gluten free: Use gluten-free bread and check paprika is gluten free.