Mussels with Cava and Roasted Carrot Romesco - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large carrot, cut into 1/2-inch pieces
- 1 orange bell pepper, cut into 1/2-inch pieces
- 2 scallions—white and light green parts sliced, dark green parts reserved
- 2 plum tomatoes, chopped
- 2 tablespoons chopped salted roasted almonds
- 1 teaspoon sherry vinegar
- 1/8 teaspoon pimentón de la Vera
- Kosher salt
- 2 tablespoons unsalted butter
- 2 pounds mussels, scrubbed and debearded
- 1/4 cup dry Cava
- 1/2 cup bottled clam juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped parsley
- Toasted country bread brushed with olive oil, for serving
Instructions
- Preheat the oven to 425 °. In a large ovenproof skillet, heat the olive oil. Add the carrot and bell pepper and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Stir in the sliced scallions and tomatoes. Roast the vegetables in the oven until tender, about 10 minutes.
- Scrape the vegetables into a food processor. Add the almonds, vinegar and pimentón and puree until smooth. Season the romesco with salt.
- In an enameled cast-iron casserole, melt the butter. Thinly slice the reserved scallion greens and add to the casserole. Cook over moderate heat, stirring, until softened, 1 minute. Add the mussels, Cava, clam juice, cream and 1/2 cup of the carrot romesco and bring to a simmer. Cover and cook until the mussels open, about 3 minutes. Discard any that don’t open. Season with salt and stir in the parsley. Serve the mussels with the toasts and the remaining romesco.
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