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Chili Basil Mussels
I n g r e d i e n t s
1 Actifry Spoon Olive Oil
2 Actifry Spoons finely chopped shallot or onion
1/2 tps (2 mL) hot pepper flakes
1lbs 500 g) fresh mussels, scrubbed and beards removed
1/3 cup cup (75 mL) each white wine and sodium reduced chicken broth
1/4 tsp (1 mL) pepper
2 Actifry Spoons chopped fresh basil leaves
2 Actifry Spoons finely chopped tomato
Crusty whole grain bread (optional)
Serves - 2
Preparation - 10 min
Cooking - 10 min
Add the olive oil, shallot, chili flakes and garlic to the ActiFry pan. Cook for 3 to 5 minutes or until translucent
Add the mussels, wine, broth and pepper to the ActiFry pan. Cook for 3 to 4 minutes or until the shells have opened. (Discard any unopened shells.)
Stir the basil and tomato into the cooking liquid left in the ActiFry pan. Cook for 1 minute. Use a slotted spoon to divide the mussels between four serving bowls. Spoon the pan juices evenly over the mussels. Serve with crusty bread (if using).
V a r i a t i o n
  This recipe is an appetizer portion, as a main course the recipe serves 2. Or, serve a crowd by preparing the mussels in 1 lb (500 g) batches.
C o o k s   T i p
  When buying fresh mussels, look for shiny, unbroken shells.
N u t r i t i o n   V a l u e s   P e r   S e r v i n g
  173 calories
7 g total fat
1 g saturated fat
0 g trans fat
39mg cholesterol
7g carbohydrates
0 g fibre
17g protein
33mg sodium
260mg potassium
Excellent source of: Folate, Iron.