Mmmmm I love mussels, they’re perfect with strong flavours like chilli and garlic. Crusty bread is essential to mop up the yummy juices.
Fresh mussels are one of the cheapest proteins you can buy, and also one of the most sustainable. These delicacies are a great source of iron, protein and omega-3, and the meat is plump and sweet. When buying, look for shells that are unbroken and are firmly closed with a fresh, salty smell.
This recipe is from the latest My Food Bag cookbook – Dinnertime Goodness. Packed with over 85 delicious, easy and nourishing recipes that the whole family will enjoy, this book is sure to become a household go-to.
Chilli garlic mussels
- fresh mussels 2kg
- shallot 1, finely diced
- red capsicum 1, core and seeds removed and finely diced
- red chilli 1, finely chopped (seeds removed if you prefer less heat)
- garlic 4 cloves, finely chopped
- white wine 1 cup
- cream (or coconut cream for dairy-free) ½ cup
- parsley ¼ cup finely chopped leaves and stalks
- fish sauce 2 teaspoons
- lemon juice of 1
- your favourite crusty bread (gluten-free if required) 4–5 slices, toasted
- Rinse and scrub mussels. Tap any slightly open mussels to see if they close, discarding any with damaged shells or that remain open. Remove any remaining beards and discard. Sit clean mussels in a colander to drain.
- Heat a drizzle of oil in a large pot (with a lid) on medium heat. Stir-fry shallot, capsicum, chilli and garlic for about 4 minutes, until softened.
- Increase heat to high and add mussels and wine. Bring to a simmer then cover and steam mussels for 5–6 minutes, until opened. While steaming, lift lid and gently stir mussels regularly.
- Stir through cream, parsley, fish sauce and lemon juice and season to taste with pepper.
To serve, spoon chilli garlic mussels and broth into bowls and serve with your favourite crusty bread, toasted, on the side. Discard any mussels which remain unopened after steaming.