Recipe MUSSELS WITH CHILLI, GARLIC AND WHITE WINE Ingredients
Method
50 ml extra-virgin olive oil
Heat oil in a large, deep saucepan over medium heat. Add shallots, garlic and chilli. Cook, stirring, for 3 minutes or until shallots are
2 French shallots, chopped
soft. Add tomatoes, wine, lemon rind, juice and cook for 5 minutes.
1 tbsp finely chopped garlic 1 tsp finely chopped fresh birds eye chilli 800 gms (2 cans) chopped tomatoes 250 ml dry white wine 1 lemon, rind finely grated, juiced 2 kg mussels, scrubbed and debearded 1/2 cup flat-leaf parsley leaves, roughly chopped Serve with toasted ciabatta and a drizzle of extra-virgin olive oil
E ssence
74 | PENINSULA
February 2020
Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened
shells. Ladle sauce and mussels into bowls. Sprinkle with parsley. Drizzle with oil and serve with ciabatta bread.