Serves:Genoeg vir 4Nutrition facts:200 calories20 grams fat
Ingredients
1 ui, ruweg gekap
1 prei, ruweg gekap
1 groot wortel, ruweg gekap
1 selderystingel ruweg gekap
15 ml (1 e) gekapte knoffel
15 ml (1 e) verhitte olyf- of avokado-olie
1 kg skoongemaakte mossels
125 ml (½ k) witwyn
1 x 410 g-blik Indiese gegeurde tamaties
’n hand vol gekapte koljanderblare
Vir die Raita
1 komkommer
250 ml (1 k) Bulgaarse jogurt
5 ml (1 t) gekapte knoffel
’n hand vol koljanderblare
English recipe
Indian mussels with Raita
1 onion, roughly chopped
1 leek, roughly chopped
1 large carrot, roughly chopped
1 celery stalk, roughly chopped
15 ml (1 tablespoon) chopped garlic
15 ml (1 tablespoon) heated olive or avocado oil
1 kg mussels, cleaned
125 ml (½ cup) white wine
1 x 410g tin of Indian flavored tomatoes
A handful of chopped coriander
For the Raita
1 cucumber
250 ml (1 cup) Bulgarian yogurt
5 ml (1 t) chopped garlic
A handful of coriander leaves
Instructions
1 Verhit die olie in ’n groot kastrol oor matige hitte Braai die ui, prei, groot wortel en selderystingel saam met die knoffel in tot goudbruin. Geur na smaak. 2 Voeg die mossels en witwyn by. Bedek die kastrol en laat die mossels stoom tot almal oopgegaan het. (Gooi die mossels wat nie oopgegaan het nie weg). 3 Meng die Indiese gegeurde tamaties deur en laat deurwarm word. Meng die koljanderblare by. Geur na smaak. 4 RAITA: Sny die komkommer in die lengte middeldeur, skraap die pitjies uit en rasper. Druk die water uit en meng die Bulgaarse jogurt, knoffel en koljanderblare by. Geur na smaak. 5 Sit die mossels met die raita en krakerige brood voor.
English recipe
1 Heat the oil in a large saucepan over medium heat. Fry the onion, leek, carrot and celery stalk with the garlic until golden brown. Season to taste. 2 Add the mussels and white wine. Cover the pan and steam. The mussels must open. (Discard the mussels that do not open). 3 Mix in the Indian flavored tomatoes and leave to heat through. Combine with the coriander. Season to taste. Raita 4: Cut the cucumber lengthwise in half, scrape out the pips and grate. Squeeze the water out and mix with the Bulgarian yogurt, garlic and coriander. Season to taste. 5 Serve the mussels with Raita and crunchy bread.