Chilli Mussel

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1kg greenlip (New Zealand) mussels,
• scrubbed, debearded
• 500g black (local) mussels,
• scrubbed, debearded
• 1 x 400g can diced tomatoes with basil (La Gina brand)
• 185ml (3/4 cup) dry white wine
• 2 garlic cloves, crushed
• 3 fresh long red chillies, finely chopped
• 1 fresh red birdseye chilli, finely chopped
• 2 tbs drained finely chopped capers
• Salt & freshly ground black pepper
• 2 tbs coarsely chopped fresh
• continental parsley
• 2 tbs coarsely chopped fresh green
• basil leaves
• 2 tsp finely grated fresh lemon rind

Method

1. Combine mussels, tomato, wine and garlic in a large heavy-based saucepan and bring to the boil over medium-high heat. Cook, covered, shaking the pan occasionally, for 8 minutes or until mussels open. Discard any unopened mussels. Remove from heat.
2. Add the chillies and capers, and gently toss until combined. Taste and season with salt and pepper.
3. Combine the parsley, basil and lemon rind in a small bowl. Spoon the mussels and pan juices among serving bowls. Sprinkle with the parsley mixture and serve immediately.