Chilli Mussels with Crusty Bread
Fresh local mussels steamed open in a bold chilli tomato sauce. Pour the broth over thick slices of crusty bread and eat straight from the pot.
Prep 5 minCook 10 minServes 2Difficulty 1 of 4
Everything you'll need
- 1 kg (2 packs) Fresh black mussels$21.98
- 1 jar Chilli mussel cooking sauce$12.99
- 1, cut into wedges Lemons$4.99
- to serve Crusty bread
- 100 ml Dry white wine
The method
- 1
Scrub the mussels under cold water and pull off any beards. Discard any open mussels that do not close when tapped.
- 2
Heat a large pot over high heat. Pour in the white wine and let it sizzle for 30 seconds.
- 3
Add the chilli mussel cooking sauce and stir through.
- 4
Add the mussels, cover with a lid and cook for 4 to 5 minutes until all shells have opened. Discard any that stay closed.
- 5
Squeeze over the lemon and serve straight from the pot with thick slices of crusty bread to mop up the sauce.