Chili Mussels

A Simple Dinner For Two

A romantic dinner for two is on the cards. You want something simple to cook but need a wow factor that isn’t going to see you burning the house down. Give these muscles a go with some chilled white wine like Chardonnay, sure to bring out the gorgeous chili and seafood flavours amongst the oaky notes.

Serves 2

Ingredients

• 1kg mussels
• 1 shallot, finely chopped
• 1 garlic clove, finely sliced
• 1 red chili seeds in, finely chopped
• Handful fresh parsley, leaves and stalks separated, finely chopped
• Small glass of dry white wine, about ¼ cup
• 2 tbsp. olive oil
• Toasted sourdough bread to serve

Method

• To prepare the mussels, remove the beards by just pulling them off. If any muscles are already open or have broken shells, discard them.
• Heat olive oil in a large saucepan over a medium to high heat. Add shallot, garlic, chili and parsley stalks and cook for about a minute or two until softened.
• Add the wine and allow to cook off for a minute or two. Add the mussels, stir to combine and put on the lid.
• Lift the lid and give the mussels are stir after 2 minutes so all those lovely flavours can start to dance together. Return the lid and continue cooking for a further 6 – 8 minutes or until all muscles have opened up.
• Stir in chopped parsley once cooked, serve with toasted sourdough and enjoy.