Mussel Hot Pot in White Wine and Garlic

4 Apr

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A delicately balanced mid week indulgence.

This mussel hot pot in white wine and garlic replicates the dish found in the world’s very best restaurants. Added to rag pasta, you can turn this delicious meal for one into a family spread that everyone will love.

See the complete range of hot pot meals

Mussel Hot Pot in White Wine and Garlic Recipe

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Serves: 2

Ingredients

1 packet of Boston Bay Mussel Hot Pot in White Wine and Garlic.
Rag pasta (or pasta of your choice)
1 red or green chilli, sliced
A handful of parsley, chopped
Focaccia or sourdough
Salt and pepper
1 lemon, squeezed
Olive oil

Method

Open Boston Bay Mussel Hot Pot in White Wine and Garlic.
Boil water and add pasta cook to al dente.
Heat mussels in a large pan.
Add the cooked pasta and toss through the mussels.
Add parsley and chilli.
Season with salt and pepper to taste.
Add a squeeze of fresh lemon.
Serve with toasted focaccia or sourdough drizzled with olive oil.
For a little extra flavour add chopped shallots, basil or even some oregano or baby spinach. Many people don’t like parmesan with seafood but if it’s your thing, a handful of parmesan over the top can be a great finisher to this dish.