Description
A hearty seafood dish featuring black mussels cooked with tomatoes, leeks, and peas, served over your choice of rice, couscous, quinoa, or pasta.
Ingredients
Units
Scale
- 1 kg cleaned black mussels
- 1 can chopped or peeled tomatoes (14 oz)
- 1 clove of garlic, minced
- 1 small leek, chopped and cleaned (or 1 small onion)
- 1 cup (240 ml) frozen peas (optional - you could use green beans or broccoli)
- 2 anchovy fillets
- 2 tbsp (30 ml) olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare your choice of rice, couscous, quinoa, or pasta before starting the mussels. Keep it warm.
- Heat a large pot over medium heat and add half of the olive oil.
- Add the chopped leek, minced garlic, and anchovy fillets to the pot. Cook, stirring frequently, until the leeks are softened and the anchovies have melted into the mixture, about 3-4 minutes.
- Add the canned tomatoes and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
- Add the mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- Stir in the frozen peas and cook for an additional 2 minutes until heated through.
- Season with salt and pepper to taste.
- Drizzle with the remaining olive oil and garnish with fresh parsley before serving.
- Serve the mussels and sauce over your prepared rice, couscous, quinoa, or pasta.
Notes
- Serve with crusty bread to soak up the sauce.
- Mussels should be fresh and closed before cooking; discard any that remain open after cooking.
- Anchovies add depth to the sauce, but can be omitted if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 15
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
- Cholesterol: 60