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1 kg Mussels
3-4 cloves garlic, chopped
1 onion, chopped
3-4 sticks of celery. sliced
2 carrots, chopped
2 teaspoons dried oregano
Generous pinch of sea salt
2 cups fish, vegetable or chicken stock/broth
2 cups tomato passata
Parsley to serve
Crusty sourdough bread to serve (optional)
Saute onion in a little olive oil until translucent, then add the celery and carrot and cook until soft.
Add garlic, salt and dried oregano and cook until fragrant.
Add stock or broth and tomato passata and cook until the liquid is hot.
Add the mussels and cook until they open (it should only take 3-5 minutes.
Serve as is or with some crusty sourdough bread.
Gluten Free option: Serve with gluten free bread or without bread at all.
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