Tomatoey mussels with smoked paprika and beans

Author: Sam Campbell - Chef

Photographer: Bryce Carleton

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Try this flavourful mussel recipe worthy of any fancy restaurant. Served with smoked paprika beans and bread for sopping up the tomatoey juices, it's a low-calorie, high in iron delight.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

Instructions

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.

Variations

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

Nutrition Info (per serve)

Calories 373cal

Kilojoules 1560kJ

Protein 28g

Total fat 7g

–Saturated fat 1g

Carbohydrates 40g

–Sugars 9g

Dietary fibre 16g

Sodium 810mg

Calcium 200mg

Iron 6.5mg

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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