Recipe from David Stott Stringybark Winery
Summer is a great time of year to get out and about in the sunshine and enjoy this Chilli Mussel recipe, with a glass of white and your friends and family.
Ingredients
500g fresh cleaned mussels
1 x small onion finally diced
2 x cloves of garlic crushed
Half a red chilli diced (add more if you like it hotter)
A good glug of dry white wine
1 x can crushed tomatoes
4 x tomatoes skinned, de seeded and diced
5 leaves of basil, finally shredded
1 x lemon
Ground black pepper
Coriander to garnish
Method
1. Heat a medium sized saucepan until very hot
2. Add mussels, place on lid and shakes quickly
3. Remove lid, add the diced onion, garlic and diced chilli
4. Replace lid and leave for 2 minutes
5. Remove lid, add white wine and crushed tomatoes
6. Replace lid, give pan a good shake, leave for around 5 minutes until mussels have fully opened
7. Remove lid add shredded basil leaves, chopped tomatoes the juice of half a lemon.
8. Replace lid for a further 2 minutes
9. Remove lid
10. Adjust seasoning
11. Serve in a large bowl, topped with coriander leaves and the other half of lemon
12. Serve with crusty bread
13. Sit back and watch your guest be WOWED with the textures and flavours you have produced in such a short space of time.
TIP
If you want to make double the quantity, just double recipe and use a bigger pan.
