Chilli & White Wine Mussels

[Angus]

Been ages since I did a recipe so here goes...

Tasmanian and New Zealand Mussels are really cheap at the moment so I grabbed a bag of Tassies. I actually love the NZ Green Lips but they didn't have any.

What you'll need:

[ul]

[li]Garlic[/li]

[li]Tinned Chopped Tomatoes[/li]

[li]Spring Onions[/li]

[li]Wine[/li]

[li]Vege Stock[/li]

[li]Mint[/li]

[li]Basil[/li]

[li]Lemon[/li]

[li]CHILLI![/li]

[/ul]

Throw in a hot wok and soften. Add chopped toms (with a small ammount of sugar, a must for tinned toms to cut the bitterness).

Let the following blend then add stock and wone and bring to a simmer.

Hmmmmmmmmmmm Simmering.

Add mussels and continue simmering till they begin to open. I keep the lid on as your not looking for reduction as the flavours are intense enough.

Serve. Buttered baked sour dough went a treat with it.

[John]

hmmmmm... i can nearly taste it

[robin]

Sounds like you should have a AFO master chef comp

[straddiebrad]

that looks so good :silly: all i have is a cold meat sanga kept the bum grubs away though

[Phoenixx]

Fantastic recipe.

Made it last night with redclaw instead of mussels and wife hates mussels (wish she told me that before i married her). was absolutely beautiful

[BassTracker]

do you invite people for dinner very often??

[tugger]

looks great angus thanks for sharing

[gazmac]

That looks awesome. It will be on the menu sometime this week for sure.