Kane's Kitchen - 13th March 2012 - Chilli Mussels

 Chilli Mussels

Serves:  4    

Prep Time:  10 mins

Cook Time:  20 mins

What You’ll Need:

• 1.5kgs fresh mussels, beards removed
• 1 x 400g cans diced tomatoes
• 1 tbsp tomato paste
• 2 tsp brown sugar
• 1 cup dry white wine
• 2 cloves garlic, crushed
• 2 red birdseye chillies, finely chopped
• 1 onion, chopped
• ½ cup flat leaf parsley, chopped
• Juice and rind of one lemon, rind finely chopped
• Salt and pepper
• Olive oil
• Crusty bread, to serve

What You’ll Need To Do:

1.        Heat oil in a large, deep saucepan (or wok).  Add garlic, chilli and onion and sauté for three minutes, or until onions are soft.

2.        Add the tomato paste and white wine and cook for one minute.

3.        Add the diced tomatoes, lemon juice and sugar.  Bring to the boil, then reduce the heat and simmer for 15 minutes. 

4.        Taste – season with salt and pepper. 

5.        Add the mussels to the sauce.  Cover and cook for 3-5 minutes, or until the mussel shells have opened.  After 5 minutes, discard any unopened shells. 

6.        Stir through the parsley and lemon rind. 

7.        Ladle the sauce and mussels into a bowl and serve with crusty bread.