The Healthy Chef – Teresa Cutter

I love making a dish of chilli mussels.  I reckon it’s the ultimate fast food that only take around 15 minutes to make.  At the moment I’m using some fantastic sustainable and certified organic mussels from Spring Bay out of the East coast of Tasmania and they taste sensational.

Mussels are a great source of iodine, an important part of the thyroid hormones that regulate body temperature, metabolic rate, reproduction, growth, blood cell production and nerve and muscle function. Iodine RDI for Adults is 150 micrograms per day and the upper level intake is 1100 micrograms per day. 100 g of mussel meat contains 270 micrograms of iodine.

Metabolism, is basically  the amount of energy (calories) our body needs to maintain itself, consuming calories to help with our normal day to day bodily functions like breathing, digestion, circulation, temperature and tissue repair. Our metabolic rate is the speed in which our body burns these calories. Some of us are born with fast and efficient metabolisms, while others have slower metabolic rates. The important thing to note is that no matter what your metabolic type it can be managed and controlled by what you eat and the lifestyle choices you make.

Enjoy .

Serves 4

2 garlic cloves, crushed
1 onion, finely chopped
1 tiny bit of chopped red chilli
750 g tomato passata
1 kg  mussels
1  handful flat leaf Italian parsley, chopped
Good grind of black pepper
Lemon wedges to serve

Sauté the garlic, onion and chilli in a large pot in 1 teaspoon olive oil for a few minutes until softened.
Add the tomato and a good grind of black pepper.  Cook for 10 minutes until lightly reduced.
Add the mussels and cover.
Cook until the mussels open and are heated through – this should take about 3  minutes.
Toss through the parsley and serve immediately. Serve piled high with extra chopped parsley and lemon.
Enjoy!

Calories: 238  kilojoules: 995
Protein: 30.3 g
Fat: 5.7g
Carbs: 15.6g

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