Australian Women's Weekly
Ingredients
Mussels with white wine and vegetables
Method
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.
Note
