Name: Chilli mussel and bean salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cup white wine; 24 black mussels, scrubbed, bearded; 1/4 cup flat-leaf parsley leaves; 1/4 cup coriander leaves; 2 large tomatoes, finely chopped; 150 gram green beans, halved diagonally; 1/3 cup vegetable or olive oil; 1 fresh long green chilli, finely chopped; 2 tablespoon lemon juice

Chilli mussel and bean salad

Fresh, tasty and nutritious, mussels are simmered in a fragrant white wine sauce and tossed through fresh greens. Drizzled with a zesty lemon and chilli dressing, this salad is perfect served as a light lunch or dinner on a warm Summer's day.

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

1 1/2 cup white wine

24 black mussels, scrubbed, bearded

1/4 cup flat-leaf parsley leaves

1/4 cup coriander leaves

2 large tomatoes, finely chopped

150 gram green beans, halved diagonally

1/3 cup vegetable or olive oil

1 fresh long green chilli, finely chopped

2 tablespoon lemon juice

Method

1.Place wine in a large heavy-based saucepan over high heat. Bring to the boil. Add mussels. Cover and cook, shaking pan occasionally, 5 minutes or until mussel shells open (discard any that don’t open). Drain mussels, reserving 1/3 cup of the cooking liquid.

2.Remove mussel meat from the shell; discard shells. Place mussel meat in a large glass bowl. Add parsley, coriander and tomato; toss to combine.

3.Cook beans in a large saucepan of boiling salted water for 2 minutes, or until just tender. Drain, refresh under cold water. Add to mussels, toss to combine.

4.Whisk reserved cooking liquid, oil, chilli and juice in a small bowl. Spoon mussel salad onto serving plates. Serve drizzled with dressing.

Budget tip: Replace wine with 1 1/2 cups vegetables or fish stock. Price will vary. You could use chopped flat-leaf parsley instead of coriander. Save time by buying cleaned mussels from your local fishmonger.
Note

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