Kinkawooka chilli mussels
Spicy, packed with flavour and ready in a few minutes. With minimal ingredients and using the healthy steam preparation technique, this exquisite chilli mussel recipe will have your guest salivating.
Grab a bag of Kinkawooka mussels and dive into this recipe today.
Kinkawooka chilli mussels
Serves: 2
Ingredients
1kg Kinkawooka pot ready mussels
2 cups of water
2 cups of white wine
4 teaspoons of olive oil
4 shallots, chopped
2 garlic cloves, crushed
8 baby tomatoes ( halved)
1 long red chilli (chopped)
3 tablespoons finely chopped flat-leaf parsley
Method
1 Open the pack of Kinkawooka Pot Ready mussels and strain off the water, give them a quick rinse under cold water.
2 Heat the pot on the stove with approximately 1cm of water. When the water is boiling add the mussels, cover with a lid, steam them for a couple of minutes stirring every minute or so until they open.
3 Try to make sure every mussel comes into contact with the heat which helps to make sure they open
4 Remove from the heat and strain the mussels off keeping some of the liquid in a bowl.
5 Heat a large saucepan over high heat until very hot. Add the oil, shallots, garlic, and chilli and sautee
6 Add the wine. Cover the pan with a lid and cook for 2 to 3 minutes. Add the parsley and toss to combine everything.
7 Transfer the mussels to a large serving bowl with a spoon and pour the chilli sauce over the top.
8 Garnish with more parsley and serve immediately with crusty bread
