What better way to start off your Easter than with juicy mussels that the whole family will love. This quick and easy recipe will be the talk of the day.
PREPARATION TIME 2o minutes
COOKING TIME14 minutes
60ml (2fl oz) extra virgin olive oil
2 garlic cloves, thinly sliced
1 birdseye chilli, thinly sliced
1/2 medium brown onion, diced
60ml (2 fl oz) white wine
2kg (4lbs) mussels
400ml (16 1/2 fl oz) fish stock
1 bunch of parsley, finely chopped
salt and pepper
In a large pan or wok heat oil, garlic, chilli and onion and saute for 5 to 6 minutes.
Add white wine, mussels and fish stock. Cover with a lid and cool for 10 minutes.
Remove mussels from pan, discarding any that have not opened and continue to simmer the liquid.
Remove mussel meat from shells. Place mussel meat in a separate bowl.
Reduce liquid by half by simmering. Add chopped parsley and mussel meat as well as some of the shells to liquid, and season with salt and pepper to taste.
Garnish with some fresh parsley and chilli and serve. Easter can’t be easier.
“FAMILIES ARE LIKE FUDGE – MOSTLY SWEET WITH A FEW NUTS.”
– Les Dawson