1 kg mussels
3 cups red wine
4 tablespoons butter
1/4 cup fresh chives, chopped finely
1 red chilli finely sliced
1 tablespoon crushed garlic
2 tablespoons lemon juice
1 tomato chopped
Handful of freshly chopped oregano
Spring fresh thyme
freshly ground black pepper
Clean and beard the mussels discarding any that are open of cracked.
Give any that are open a good tap before opening discarding them – it they close they are ok if they remain open do not use.
In a large sauce pan combine the wine and butter and bring to a gentle boil.
Add the herbs, chilli and garlic and give a good stir.
Add the tomatoes and lemon juice and cook for a moment then add the mussels and stir.
Cover and cook until all the mussels have opened (about 2 -3 minutes). Dicard any mussels that have not opened.
Ladle mussels into a large serving bowl and pour remaining sauce on top.
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