Chilli Mussels

Ben O'Donoghue

Ingredients:

Serves 4

  • 50g butter
  • 3 cloves garlic, chopped
  • 1 bunch spring onion, whites chopped, green tops thinly sliced to garnish
  • 1 kg live pot-ready mussels
  • 400g can chopped plum tomatoes
  • 375 ml can of beer of your choice (two big gulps worth)
  • 3 long red chillies, chopped
  • Freshly ground black pepper
  • Salt
  • 1 tablespoon chopped coriander, to garnish

Method:

  1. Heat a heavy-based saucepan over medium high heat. Add the butter, and when it begins to foam add the garlic and chopped spring onion and cook over a high heat, stirring to prevent burning for about 2 minutes
  2. Add the mussels and stir well.
  3. Add the tomatoes, a good slug of beer and the chillies. Stir, then cover, and keep the heat high, give the saucepan a shake to move and open the mussels as they cook.
  4. When the majority of mussels have opened, spoon them out into a large bowl to serve.
  5. Bring the sauce to the boil and season with pepper and perhaps a little salt. Pour the sauce over the mussels and garnish with the spring onion tops and coriander.

Our friends at Wine Selectors suggest pairing this dish with a Robert Oatley Signature Series Great Southern Riesling 2017 or Wignalls Cabernet Merlot 2018

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