One-Pan Mussels with Tomatillo, Orange Bell Pepper and Horseradish Root
- Caraway seed7 g23 kcal
- Cilantro1 bunch12 kcal
- Cooking spray29 ml256 kcal
- Horseradish root136 g65 kcal
- Ketchup105 ml106 kcal
- Marjoram1 bunch16 kcal
- Mussels234 g201 kcal
- Navy beans73 g246 kcal
- Orange bell pepper3 piece97 kcal
- Salt5 g0 kcal
- String cheese1 piece83 kcal
- Tomatillo3 piece33 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender mussels paired with tomatillo, orange bell pepper and horseradish root and navy beans, finished with marjoram and cilantro and a hit of caraway seed. 1. Pat the mussels dry and season with salt, caraway seed. 2. Heat cooking spray in a heavy pan and sear the mussels until it develops a deep golden crust, about 12 minutes. 3. Add tomatillo, orange bell pepper and horseradish root to the pan and cook until just tender, stirring in marjoram and cilantro for fragrance. 4. Cook the navy beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of ketchup and a scattering of string cheese before serving hot.