Mussels with tomato, red beans and spinach sauce
This tasty dish can be whipped up in half an hour. The recipe is available in both English and Te Reo Māori.
10 meneti ki te whakarite, 20 meneti ki te taka, hei kai mā te 4 tāngata.
Ingredients
- 16 mussels in the shell (16 kūtai i rō anga)
- 1 can of chopped tomatoes (1 kēne tomato kua tapahia)
- 1 can of red beans (kidney beans) (1 kēne pīni whero)
- 1 bag of baby spinach (1 pēke rengamutu)
- 1 onion (1 riki)
- 1 Tbsp dried herbs (1P otaota kua whakamarokehia)
- 1 Tbsp oil (1P noni)
- Salt and pepper to season (Tote me te pepa hei whakatāwara)
Method
- 1. Clean and de-beard mussels (Whakapaitia, ka tango ai ngā kawekawe o te kūtai).
- 2. Dice onion (Tapahia te riki).
- 3. Add oil into a hot pan on high heat (Āpitihia te noni ki tētahi hōpane tino wera).
- 4. Add onions and herbs and sauté for three minutes (Āpitihia ngā riki me ngā otaota, ka paraihia ai mō te 3 meneti).
- 5. Add can of tomatoes and cook for three minutes (Āpitihia te kēne tomato, ka tunua ai mō te 3 meneti).
- 6. Add beans and cook for a further two minutes (Āpitihia ngā pīni, ā, tunua mō te 2 meneti anō).
- 7. Add mussels, mix through and turn to a low heat and let simmer for 10 minutes (Āpitihia ngā kūtai, whakaranuhia, ā, whakahekea te wera o te kōhua, ka mutu, tukua kia āta koropupū mō te 10 meneti).
- 8. Discard any mussels that do not open (Rukea atu ngā kaūtai kāore i huaki).
- 9. Add half the bag of spinach and mix through, let simmer for two minutes (Āpitihia he haurua o te pēke rengamutu, whakaranua atu, ā, tukua kia āta koropupū mō te 2 meneti).
- Serve and eat with bread if you wish (Horahia, kaingia hoki ki te parāoa ki te pīrangi).