- Heat a large saucepan over medium heat. Cook onion, garlic and 2 tablespoons water, covered, for 4 minutes or until softened. Add turmeric, chickpeas and mussels and cook, tightly covered, for 5 minutes or until most mussels open (see note).
- Meanwhile, boil, steam or microwave zucchini and carrot until just tender.
- Top zucchini and carrot with mussels. Sprinkle with coriander, chilli and shallots to serve.
TIPS: Pot-ready (uncooked) mussels have been scrubbed and most of the beards (furry bits around the edges) removed. They are available from the seafood counter of most supermarkets or your local fishmonger. Before cooking, discard any open shells that do not clamp shut when gently squeezed (let them warm up slightly first) or have an unpleasant odour. Contrary to popular belief, mussels that do not open when cooked but still smell okay are still fine to eat. Even if mussels have been cleaned, there may be leftover beards. To remove them, hold mussels under running water and use your fingers to pull beards off towards the hinge end of the shell. Zucchini spaghetti (zoodles) can be done using a spiralizer or julienne peeler to create long thin strips, or zoodles and shredded carrot are sold in packets in the fresh produce section of most supermarkets.
Add it: ¼ cup (60ml) reduced-fat coconut milk at end of Step 1. Swap it: Mussels for vongole (clams).