Chilli Mussels
 | Ingredients * 100ml extra virgin olive oil * 2kg mussels, scrubbed and de-bearded * 4 cloves garlic, finely chopped * 2 small red chillies, finely chopped or 2 tsp chilli paste * 250ml white wine * 600ml bottle Sugo - Italian tomato cooking sauce * 2 spring onions, finely chopped * 1/2 cup roughly chopped Italian parsley To serve * Fresh crusty bread, sliced and toasted |
Method Heat oil in a large saucepan. Add mussels, garlic and chillies and cook whilst stirring for 2 - 3 minutes or until the mussels have started to open. Add white wine, sugo, spring onions and parsley. Cover mussels with a tight fitting lid and allow to steam for 2 - 3 minutes until the mussels have fully opened. Discard any mussels that haven't opened at this stage, and then transfer mussels and all the sauce into a wide brimmed serving dish. Garnish with a little extra chopped parsley and serve with generous slices of toasted, crusty bread to mop up all the sauce. Food 4 Life: Tuesday, 17th April 2007 | |
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This is the Better Homes and Gardens recipe that was shown on the Australian Better Homes and Gardens TV show in April 2006 and then placed in the May issue of the magazine. I know that many have requested this recipe or searc
Cooking time: 35 mins
Serves 4
250g dry hot chorizo sausages, finely sliced
Extra virgin olive oil
6 shallots, finely diced
3-4 birdseye chillies
3 cloves of garlic, finely diced
1 fresh bay leaf
6 saffron threads
2 fresh ripe tomatoes, finely diced
1½ cups chu
500g packet medium-size pearl pasta or risone
300ml dry white wine
1.5kg black small mussels, de-bearded and scrubbed
4 tablespoons finely shredded continental parsley