Mussels are steamed in a rich red pepper sauce before being sided with a salad of sweet roasted pumpkin & carrots, fresh salad leaves, and crunchy walnuts. Sprinkled with fresh parsley to finish it off, this simple dinner is simply divine!
Mussels & Red Pepper Sauce
Mussels & Red Pepper Sauce
with a roasted pumpkin, carrot & walnut salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Mussels
- Onion
- Onions
- Pumpkin Chucks
- Pumpkin Chunks
- Red Bell Pepper
- Red Bell Peppers
- Salad Leaves
- Tomato Passata
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
THE ROAST
Preheat the oven to 200°C. Spread out the pumpkin pieces and the Carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
RED PEPPER SAUCE
When the roast has 15 minutes remaining, boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the grated garlic and the red pepper pieces and fry for 2-3 minutes, shifting constantly. On completion, place in a blender along with the Tomato Passata, 50ml of boiling water, and some seasoning. Pulse until smooth.
MUSSEL MANIA
Return the creamy red pepper sauce to the pot and place over a medium-high heat. Once boiling, add the Mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked!). Remove from the heat on completion.
VEGGIE SALAD
In a bowl, combine the rinsed Salad Leaves, the chopped Walnuts, the roasted pumpkin and Carrot, seasoning, the juice of 1 Lemon wedge, and a drizzle of oil.
SHOW US YOUR Mussels!
Bowl up the steaming Mussels and red pepper sauce. Side with the roasted veg salad. Sprinkle over the picked parsley. Serve any remaining Lemon wedges on the side. Dive in, Chef!
Pumpkin Chunks - 250g
Carrot - 120g
Onion - 1
Garlic Clove - 1
Red Bell Pepper - 1
Tomato Passata - 100ml
Mussels - 200g
Salad Leaves - 20g
Walnuts - 10g
Lemon - 1
Fresh Parsley - 4g
THE ROAST
Preheat the oven to 200°C. Spread out the pumpkin pieces and the Carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
RED PEPPER SAUCE
When the roast has 15 minutes remaining, boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the grated garlic and the red pepper pieces and fry for 2-3 minutes, shifting constantly. On completion, place in a blender along with the Tomato Passata, 100ml of boiling water, and some seasoning. Pulse until smooth.
MUSSEL MANIA
Return the creamy red pepper sauce to the pot and place over a medium-high heat. Once boiling, add the Mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked!). Remove from the heat on completion.
VEGGIE SALAD
In a bowl, combine the rinsed Salad Leaves, the chopped Walnuts, the roasted pumpkin and Carrot, seasoning, the juice of 2 Lemon wedges, and a drizzle of oil.
SHOW US YOUR Mussels!
Bowl up the steaming Mussels and red pepper sauce. Side with the roasted veg salad. Sprinkle over the picked parsley. Serve any remaining Lemon wedges on the side. Dive in, Chef!
Pumpkin Chunks - 500g
Carrot - 120g
Onion - 1
Garlic Clove - 1
Red Bell Pepper - 1
Tomato Passata - 200ml
Mussels - 400g
Salad Leaves - 40g
Walnuts - 20g
Lemon - 1
Fresh Parsley - 8g
THE ROAST
Preheat the oven to 200°C. Spread out the pumpkin pieces and the Carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
RED PEPPER SAUCE
When the roast has 15 minutes remaining, boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes, until soft, shifting occasionally. Add the grated garlic and the red pepper pieces and fry for 3-4 minutes, shifting constantly. On completion, place in a blender along with the Tomato Passata, 150ml of boiling water, and some seasoning. Pulse until smooth.
MUSSEL MANIA
Return the creamy red pepper sauce to the pot and place over a medium-high heat. Once boiling, add the Mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked!). Remove from the heat on completion.
VEGGIE SALAD
In a bowl, combine the rinsed Salad Leaves, the chopped Walnuts, the roasted pumpkin and Carrot, seasoning, the juice of 3 Lemon wedges, and a drizzle of oil.
SHOW US YOUR Mussels!
Bowl up the steaming Mussels and red pepper sauce. Side with the roasted veg salad. Sprinkle over the picked parsley. Serve any remaining Lemon wedges on the side. Dive in, Chef!
Pumpkin Chucks - 750g
Carrot - 240g
Onions - 2
Garlic Cloves - 2
Red Bell Peppers - 2
Tomato Passata - 300ml
Mussels - 600g
Salad Leaves - 60g
Walnuts - 30g
Lemons - 2
Fresh Parsley - 12g
THE ROAST
Preheat the oven to 200°C. Spread out the pumpkin pieces and the Carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
RED PEPPER SAUCE
When the roast has 15 minutes remaining, boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes, until soft, shifting occasionally. Add the grated garlic and the red pepper pieces and fry for 3-4 minutes, shifting constantly. On completion, place in a blender along with the Tomato Passata, 200ml of boiling water, and some seasoning. Pulse until smooth.
MUSSEL MANIA
Return the creamy red pepper sauce to the pot and place over a medium-high heat. Once boiling, add the Mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked!). Remove from the heat on completion.
VEGGIE SALAD
In a bowl, combine the rinsed Salad Leaves, the chopped Walnuts, the roasted pumpkin and Carrot, seasoning, the juice of 4 Lemon wedges, and a drizzle of oil.
SHOW US YOUR Mussels!
Bowl up the steaming Mussels and red pepper sauce. Side with the roasted veg salad. Sprinkle over the picked parsley. Serve any remaining Lemon wedges on the side. Dive in, Chef!
Pumpkin Chunks - 1kg
Carrot - 240g
Onions - 2
Garlic Cloves - 2
Red Bell Peppers - 2
Tomato Passata - 400ml
Mussels - 800g
Salad Leaves - 80g
Walnuts - 40g
Lemons - 2
Fresh Parsley - 15g
Frequently Asked Questions
What is the preparation time for Mussels & Red Pepper Sauce?
The preparation time for Mussels & Red Pepper Sauce with a roasted pumpkin, carrot & walnut salad is between 20 and 35 minutes.
What is the total time required to make Mussels & Red Pepper Sauce with a roasted pumpkin, carrot & walnut salad?
The total time required to make Mussels & Red Pepper Sauce with a roasted pumpkin, carrot & walnut salad is between 35 and 50 minutes.
How many servings does Mussels & Red Pepper Sauce provide?
4 servings
What are the main ingredients in Mussels & Red Pepper Sauce?
Carrot, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, Mussels, Onion, Onions, Pumpkin Chucks, Pumpkin Chunks, Red Bell Pepper, Red Bell Peppers, Salad Leaves, Tomato Passata, Walnuts
What is the nutritional information of Mussels & Red Pepper Sauce?
Calories: 522, Carbs: 72 grams, Fat: grams, Protein: 35.5 grams, Sugar: 28.1 grams, Salt: 864 grams
How do I prepare Mussels & Red Pepper Sauce?
RED PEPPER SAUCE: When the roast has 15 minutes remaining, boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the grated garlic and the red pepper pieces and fry for 2-3 minutes, shifting constantly. On completion, place in a blender along with the tomato passata, 100ml of boiling water, and some seasoning. Pulse until smooth. MUSSEL MANIA: Return the creamy red pepper sauce to the pot and place over a medium-high heat. Once boiling, add the mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked!). Remove from the heat on completion. VEGGIE SALAD: In a bowl, combine the rinsed salad leaves, the chopped walnuts, the roasted pumpkin and carrot, seasoning, the juice of 2 lemon wedges, and a drizzle of oil. SHOW US YOUR MUSSELS!: Bowl up the steaming mussels and red pepper sauce. Side with the roasted veg salad. Sprinkle over the picked parsley. Serve any remaining lemon wedges on the side. Dive in, Chef! THE ROAST: Preheat the oven to 200°C. Spread out the pumpkin pieces and the carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
What should be prepared from my kitchen to make Mussels & Red Pepper Sauce?
Carrot, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, Mussels, Onion, Onions, Pumpkin Chucks, Pumpkin Chunks, Red Bell Pepper, Red Bell Peppers, Salad Leaves, Tomato Passata, Walnuts
How many calories does Mussels & Red Pepper Sauce have?
522 calories
How much fat content does Mussels & Red Pepper Sauce have?
grams
Woolies Products in this dish
