Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Chilli with mussels

Ingredients (1 person):
  • 1 kg mussels
  • 300 g white rice
  • 2 tablespoon sunflower oil
  • 1 onion, diced
  • 3 cloves of garlic, finely chopped
  • 1 red and/or yellow pepper, in strips
  • 2 teaspoon of ground cumin
  • 2 teaspoon of chilli powder
  • 2 tins of peeled tomatoes (400 g)
  • 2 tins of kidney beans (400 g), drained
  • 2 tablespoon mint leaves
  • 150 ml Greek yoghurt or sour cream
  • Main course
  • 30 minutes
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  1. Check the mussels: throw away shells that are broken or that do not close after a firm tap. Boil the rice in accordance with the instructions.
  2. Heat the oil in a frying pan. Fry the onion with the garlic. Then add the pepper and fry for 2 minutes. Mix in the cumin and the chilli powder.
  3. Add the tinned tomato. Crush the tomato with a spatula. Boil the sauce at a low heat for 5 minutes.
  4. Mix the beans into the tomato sauce. Lay the mussels in the pan. Stew the mussels, covered for 8 minutes or until all of the shells open. Mix together and add salt and pepper to taste.
  5. Sprinkle the mint leaves over the chilli. Serve with the rice and a large spoon of yoghurt or sour cream.Tip Delicious with iceberg lettuce and yoghurt dressing.