Chilli Mussels
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Yield: 6 servings
Ingredients:
1 teaspoon olive oil1 onion, finely sliced
2 cloves garlic, crushed
1 teaspoon hot chilli (Hogan’s brand works well)
4 1/2 pounds cleaned, de-bearded Washington mussels
1 cup West Australian Riesling wine
1 18-ounce can peeled tomatoes, roughly chopped (undrained)
1 lemon, quartered
4 spring onions, thinly sliced
Instructions:
Heat saucepan with tight fitting lid, on medium heat. Add oil, onions, garlic and chilli; cook for 1 minute.Add mussels, wine, and replace lid; cook 2 minutes on high heat. Add tomatoes and lemon; stir to promote even cooking. Replace lid and cook 2 minutes on high heat then add spring onions.
When shells open, the mussels are ready. Serve in large bowl, accompanied by a finger bowl.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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