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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This a recipe that I found in an English magazine my MOM had, so tasty!! Cook's Note: Crab claws, langoustines or chunky white fish can be used with or instead of, suggested shellfish. Ingredients:
4 tablespoons olive oil |
1 aubergine, sliced roughly |
2 courgettes, sliced roughly |
1 red pepper, cored, de-seeded and sliced roughly |
1 onion, chopped |
4 ounces button mushrooms, halved |
1 (425 g) can tomatoes, chopped |
4 ounces red wine |
salt & freshly ground black pepper, to taste |
4 ounces crabmeat (fresh or defrosted) |
2 lbs mussels, washed and de-bearded |
Directions:
1. Heat oil in a large sauepan. Add all vegetables and cook for 2-3 minutes.
2. Add tomatoes, wine and seasoning. Cover and simmer for 10 minutes.
3. Stir in crabmeat, add mussels and cook for 4-5 minutes, until mussels have opened (discard any mussels that remain closed once cooked).
4. Serve immediately.
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