Dinner ideas

White wine mussels with pearl couscous

Seasoned and cooked in a white wine broth, these scrumptious mussels could find the fresh seafood lover in anyone.
Mussels with White Wine and VegetablesAustralian Women's Weekly


Mussels with white wine and vegetables


Mussels with white wine and vegetables

1.Bring wine to the boil in a large heavy-based saucepan over medium-high heat. Add mussels; cook, covered, for 8 minutes or until mussels open. Drain mussels in a colander over a large heatproof bowl; reserve cooking liquid. Cover mussels loosely with foil; set aside until required.
2.Heat oil in same pan over medium heat; cook onion, celery and carrot, stirring, for 3 minutes or until onion softens. Add tomato paste, pearl couscous and chilli; cook, stirring, for 1 minute or until fragrant. Add stock and reserved cooking liquid; bring to the boil. Reduce heat to low; cook, partially covered, for 10 minutes or until couscous is tender.
3.Return mussels to pan; cook, uncovered, for 2 minutes or until warmed through.

Pearl couscous is from Israel (it is also called Israeli couscous) and is made by forming semolina flour into balls. It has a mild flavour and pleasant chewy texture. Some mussels might not open after cooking – these may not have cooked as quickly as the others – and some will not open even after excessive cooking. Do not discard these; just pry open carefully with a knife and cook a little more.


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