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Steamed Belgian Mussels

Serving size: Serves 4
Cuisine type: Western European
Cooking time: Less than 60 minutes
Special options: Low Carb, Low fat
Course: Lunch
Favourite flavours: Seafood

Steamed Belgian Mussels
INGREDIENTS

1.3kg 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
½ cup (125ml) dry white wine
180g curly endive
½ cup loosely packed fresh parsley leaves
¼ cup coarsely chopped fresh chives
¼ cup (60ml) lemon juice
METHOD

Scrub mussels under cold water; remove beards.

Heat oil in wok or large frying pan; stir-fry garlic, shallots and celery until shallots soften. Add tomato; stir-fry 30 seconds.
Add wine; bring to a boil. Boil, until liquid reduces by half.

Add mussels, reduce heat; simmer, covered, about 3 minutes or until mussels open (discard any that do not).

Add remaining ingredients to wok; toss gently to combine.

per serving 6.8g carbohydrate; 3.8g fat; 519kJ (124 cal); 9.9g protein

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