This is a very simple recipe an a quick one to whip up. But it can also come with a punch of heat if thats your thing, or nice and mild for those who aren’t heat fans. Its basic, if you like heat add more if you don’t then just use less. I also find that its easily washed down with a few vino’s outside while we can still enjoy our summer warmth. Sure to impress any seafood lovers.
Ingredients: Serves 4
- 1.5kgs of Green lip Mussels
- 2 Large Onions finely diced
- 3 Garlic cloves finely diced
- 1 Chili diced (add more if you like the heat)
- 1 Cup of White wine
- 1 Cup of diced Coriander
- 3 Tins of diced Tomatoes
- 1 Large Cob Loaf (or normal bread for toast is fine)
- First step is to de-beard and clean the mussels. I do this in the sink and just use my fingers to pull out the beards from the shells
- Meanwhile in a large pot with a lid, over a medium heat start to sweat off the onions. after about 4 mins add in the chili and garlic
- Then deglaze the pot with a cup of white wine. Doesn’t have to be fancy wine. Cask or “Goon” is more then substantial. Make sure you give the bottom of the pot a good scraping and bring to the boil to cook off the remaining alcohol of the wine.
- Add in the tins of tomatoes and the coriander and bring to the boil. Once bubbling away, reduce the heat to a simmer and chuck in the mussels. Place the lid on and let the mussels steam away until they begin to open up. This should only take about 8 mins. While this is happening, place the Cob loaf in the oven to heat up and become crusty.
- Go through now and check to see that all the mussels have opened up. Throw away any that haven’t as these are no good to eat.
- Plate up the mussels in a bowl. Ladle the tomatoes over the mussels and serve up with big slices of buttered bread.