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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Bring a large pot of salted water to the boil and pour in the pearl pasta, cook for 5 minutes then drain. Add a splash of oil to the pasta and stir to combine.