Mussels, White Beans, Tomatoes and Harissa

This quick and easy dish is so much more than the sum of its parts. It gets serious depth of flavour from a splash of fish sauce and dollop of harissa paste. We use white beans that are similar in shape and size to the cooked mussels, so you can use the shells to scoop them up. Though it requires a large amount of fresh tomatoes which can be expensive, we developed this dish using a large punnet of ‘yellow label’ discounted tomatoes that were bruised but perfect for cooking with. Good quality tinned tomatoes can be used as a substitute.

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Prep time
20 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
best eaten fresh

NUTRITION PER SERVING (Read more)

489kcal
Calories
47g
Protein
14g
Total Fat
46g
Carbs
17g
Fibre
10g
Sugars
339mg
Calcium
26%
 
12mg
Iron
69%
 
167mg
Magnesium
40%
 
950mg
Phosporus
76%
 
1517mg
Potassium
32%
 
1138mg
Sodium
49%
 
8mg
Zinc
76%
 
1mg
Copper
143%
 
0mg
Vitamin B1
30%
 
1mg
Vitamin B2
79%
 
6mg
Vitamin B3
39%
 
1mg
Vitamin B6
39%
 
304mcg
Vitamin B9
76%
 
328mcg
Vitamin A
36%
 
48mcg
Vitamin B12
1980%
 
84mg
Vitamin C
93%
 
0mcg
Vitamin D
0%
 
5mg
Vitamin E
32%
 
81mcg
Vitamin K
67%
 
Calories: 489kcal; Protein: 47g; Total Fat: 14g; Carbs: 46g; Fibre: 17g; Sugars: 10g; Calcium: 339mg (26%); Iron: 12mg (69%); Magnesium: 167mg (40%); Phosporus: 950mg (76%); Potassium: 1517mg (32%); Sodium: 1138mg (49%); Zinc: 8mg (76%); Copper: 1mg (143%); Vitamin B1: 0mg (30%); Vitamin B2: 1mg (79%); Vitamin B3: 6mg (39%); Vitamin B6: 1mg (39%); Vitamin B9: 304mcg (76%); Vitamin A: 328mcg (36%); Vitamin B12: 48mcg (1980%); Vitamin C: 84mg (93%); Vitamin D: 0mcg (0%); Vitamin E: 5mg (32%); Vitamin K: 81mcg (67%)
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Notes

To prepare your mussels place into a large bowl and cover with cold water. They should all close. Remove them one by one, removing their beards as you go and discarding any that don’t close.

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