Couscous with Mussels

By Scott Marley

Ingredients: (serves 4) 225g (8oz) couscous 1.8kg (4lb) mussels, cleaned 6 tomatoes, peeled sprig thyme 1 onion 2 cloves garlic, crushed 1 stick celery, chopped 1 carrot, chopped 150ml (1/4 pint) white wine 190ml (1/3pint) water or vegetable stock pepper and salt parsley, to serve Method: Sauté the onion, garlic celery and carrot. Stir in the wine, water or vegetable stock, tomatoes and thyme. Simmer for 10 minutes. Make up the couscous according to the packet instructions. Season, then add the mussels to the stock. Cover and shake the pan until the mussels have opened. Serve the mussels on warm couscous and top with parsley.

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