Mussels in chilli broth with freekeh

June 26, 2022 (Last Updated: June 20, 2022)
mussels in chili broth

Time to get your beards out, we’re cooking mussels. Mussels in chilli broth do be precise, and they’re calling your name!

Mussels in chilli broth with freekeh

HANDS-ON TIME 35 min | TOTAL TIME 1 hour 35 min | SERVES 4

INGREDIENTS

  • 1 cup dry white wine 
  • 1 kg black mussels, cleaned 
  • 1 Tbsp. olive oil 
  • 1 onion, finely chopped 
  • 2 stalks celery, trimmed, cut into 1cm pieces 
  • 400 grams baby carrots, thinly sliced on the diagonal 
  • 2 Tbsp. tomato paste 
  • 1 cup wheat freekeh, rinsed 
  •  1/2 tsp. dried chilli flakes 
  • 3 cups fish stock 
  • 1 lemon, cut into wedges 
  • 2 Tbsp. coarsely chopped fresh parsley

METHOD

BRING wine to the boil in a large saucepan over medium-high heat. Add mussels; cook, covered, for 8 minutes or until mussels open. Strain mussels through a colander into a large heatproof bowl; reserve cooking liquid. Cover mussels; refrigerate until required.

HEAT oil in the same saucepan over medium heat; cook onion, celery and carrots for 3 minutes or until onion softens. 

ADD tomato paste, freekeh and chilli; cook, stirring, for 1 minute or until fragrant. Add stock and reserved cooking liquid; bring to the boil. Reduce heat; simmer, partially covered, for 1 hour until freekeh is tender.

PLACE mussels back in the pan; cook, uncovered, for 2 minutes or until heated through.

Serve the mussels in chilli broth with the freekeh, lemon wedges and parsley.

Tip from the team: Use bulgar wheat instead of freekeh. 

Mussel troubleshooting: If you prefer, you can buy a pack of pot-ready mussels from fishmongers or seafood markets. These are already scrubbed and bearded, and ready to cook. Some mussels might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others – some will not open after excessive cooking. You do not have to discard these, just open with a knife and cook a little more if you like.

Mussels in chilli broth with freekeh

Serves: 4
Total Time: 1 hour 35 minutes

Ingredients

  • 1 cup dry white wine 
  • 1 kg black mussels, cleaned 
  • 1 Tbsp. olive oil 
  • 1 onion, finely chopped 
  • 2 stalks celery, trimmed, cut into 1cm pieces 
  • 400 grams baby carrots, thinly sliced on the diagonal 
  • 2 Tbsp. tomato paste 
  • 1 cup wheat freekeh, rinsed 
  •  1/2 tsp. dried chilli flakes 
  • 3 cups fish stock 
  • 1 lemon, cut into wedges 
  • 2 Tbsp. coarsely chopped fresh parsley

Instructions

1

BRING wine to the boil in a large saucepan over medium-high heat. Add mussels; cook, covered, for 8 minutes or until mussels open. Strain mussels through a colander into a large heatproof bowl; reserve cooking liquid. Cover mussels; refrigerate until required.

2

HEAT oil in the same saucepan over medium heat; cook onion, celery and carrots for 3 minutes or until onion softens. 

3

ADD tomato paste, freekeh and chilli; cook, stirring, for 1 minute or until fragrant. Add stock and reserved cooking liquid; bring to the boil. Reduce heat; simmer, partially covered, for 1 hour until freekeh is tender.

4

PLACE mussels back in the pan; cook, uncovered, for 2 minutes or until heated through. Serve mussels with lemon wedges and topped with parsley.

Notes

Mussel troubleshooting: If you prefer, you can buy a pack of pot-ready mussels from fishmongers or seafood markets. These are already scrubbed and bearded, and ready to cook. Some mussels might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others - some will not open after excessive cooking. You do not have to discard these, just open with a knife and cook a little more if you like.

 

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