August 6, 2020
Mussels with tomatoes & chilli
Mussels with tomatoes & chilli
This spicy seafood recipe will warm you up this winter.
Bon appetit!
Ingredients
- 2 ripe tomatoes
- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1 red or green chilli, deseeded and finely chopped
- Small glass dry white wine
- 1 tsp tomato paste
- Pinch of sugar
- 1 kg cleaned mussels
- Good handful basil leaves
Method
- Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
- Heat the oil in a large pan with a tight-fitting lid. Add the garlic, shallot, and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar, and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
- Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
- Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.
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Ingredients 300g prawns, peeled and deveined 200g firm tofu, cut into cubes 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sake 3 cups water 2 tbsp sugar 200g mushrooms (shiitake, enoki, or button), sliced 1 onion, sliced 1/2 cabbage, chopped 1 carrot, julienned 2 spring onions, sliced, for garnish Instructions 1. Prepare the Broth In a large pot, combine soy sauce, mirin, sake, and water. Add sugar and stir until dissolved. Bring to a gentle simmer, allowing the broth to develop its rich, savoury-sweet flavour. 2. Add Vegetables and Mushrooms Add the mushrooms, onion, cabbage, and carrot to the pot. Cover and let simmer for 5–7 minutes until the vegetables soften slightly. 3. Cook the Prawns and Tofu Add the prawns and tofu cubes to the broth. Continue simmering for another 5–8 minutes, or until the prawns turn pink and the tofu is heated through. Garnish with fresh spring onions and serve with rice or noodles. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 20 minutes Nutrient Value per serve: Calories: 280kcal | Protein: 25g | Fat: 7g | Carbohydrates: 30g
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