Tomatoey mussels with smoked paprika and beans

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• spray oil
  
• ½ cup sliced fennel
  
• ½ cup diced carrot
  
• 1 onion, sliced
  
• 1 tablespoon smoked paprika
  
• 400g can chopped tomatoes
  
• 900g mussels, washed and de-bearded
  
• ½ cup white wine
  
• 2 x 400g cans white or mixed beans
  
• 4 slices grainy bread, to serve

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Instructions

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1. Spray a heavy-based pot with oil and set over a medium heat. Add fennel, carrot and onion and cook, stirring, for 5 minutes.
2. 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.
3. Divide among 4 bowls and serve with grainy bread on the side. Garnish with fresh herbs, if you like.

Variations

Make it gluten free: Use gluten-free bread and check paprika is gluten free.

Nutrition info (per serve)

Calories 373 cal

Kilojoules 1560 kJ

Total fat 7 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Sep 2017

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