Mussels in tomato sauce with bread

Ingredients

• mussels: about 180 g
• tomato sauce: 3/4 cup, about 80 g
• whole grain bread: 1 slice, about 65 g
• herbs: 1 handful, about 15 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Sort the mussels: the shells should be whole and shut. If one gapes, tap it — a live mussel closes, and one that stays open does not go in the pot.
2. Heat the oil, pour in the tomato sauce and let it cook for 3–4 minutes so it stops tasting raw. Do not salt it yet: the mussels bring their own.
3. Tip the mussels in, cover, and keep them on a high heat for 4–5 minutes. The shells open by themselves — that is the signal.
4. Throw out any that stayed shut, without prising them open. And do not hold the open ones past five minutes: the meat shrinks and turns tough.
5. Scatter the herbs and serve with toasted bread: here the sauce in the bowl matters more than the mussels, and bread is how you get it.

Nutrition

Contains: Shellfish, Gluten

Swaps

• The dressing can be swapped for yogurt with lemon, mustard and herbs.
• Keep the butter sauce within 1 tbsp.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.
• For a low-carb option, replace it with vegetables 200 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

Featured in

Related recipes