Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1.35kilograms fresh mussels, cleaned
- 1 handful fresh basil leaves, torn
- 1 onion, finely chopped
- 1 bulb of fennel, trimmed and finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 cloves garlic, grated or finely chopped
- 2 waxy potatoes, peeled and finely diced
- 1 1/4 cup hot vegetable stock or light fish stock
- 1 2/3 cup coconut milk
Nutrition per serving
2600kJ / 625Cal
2600 Kilojoules or 625 Calories
30% of daily energy intake*
Protein
46.2grams
Fat
35.5grams
Carbs
29.0grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large pan over a low heat. Add the onion, fennel, and a pinch of salt, then sweat for about 5 minutes until softened. Add the garlic and potatoes, and cook for a few minutes more, being careful not to allow it to brown at all.
Step 2 of 3
Pour in the stock, and bring to the boil. Add the coconut milk, reduce the heat slightly, and simmer gently for about 10 minutes, or until the potatoes are cooked. Bring back to the boil, add the mussels, and put a lid on the pan. Cook for about 5 minutes, until all the mussels are open (discard any that do not).
Step 3 of 3
To serve, stir through the basil, taste the broth, and season if needed. Serve immediately.
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