1.3kg black mussels
2 teaspoons olive oil
2 cloves garlic, crushed
3 shallots (75g), sliced thinly
2 trimmed celery stalks (200g), sliced thinly
2 large egg tomatoes (180g), chopped finely
1/2 cup (125ml) dry white wine
200g curly endive
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup coarsely chopped fresh chives 1/4 cup (60ml) lemon juice
1 Scrub mussels, remove beards,
2 Heat oil in wok; stir-fry garlic, shallots and celery until shallot softens. Add tomato: stir-fry 30 seconds. Add wine: bring to a boil. Reduce heat simmer, uncovered, until liquid reduces by half.
3 Add mussels; simmer, covered, about 5 minutes or until mussels open (discard any that do not).
4 Add remaining ingredients to wok; toss gently to combine. Serve mussels with broth in large serving bowls.
serves 4 per serving
6.8g Carbohydrate: 3.8g total barrel (0.7g saturated fat); 519kJ (124 cal); 9.9g protein.
Locally made and formulated