Chilli Mussels

 

SpotX Wild Foods Recipe from June Wallace
Prep:10 minutes Cook:6 minutes Difficulty:1

Ingrediants:

  • 2 kilograms fresh mussels in their shells.
  • 2 tins peeled tomatoes.
  • Basil, oregano, parsley and coriander, fresh or dried.
  • Chilli sauce.
  • 1 teaspoon olive oil.
  • 3 cloves of garlic, minced.

Directions:

  • Heat olive oil in a covered frying pan until hot.
  • Add mussels, cover and cook for 2-3 minutes until just open.
  • Remove mussels from the pan.
  • Pour off two-thirds of the liquid.
  • Add tomatoes, garlic, basil, oregano, coriander and parsley.
  • Simmer for 2-3 minutes, stirring into a sauce.
  • Place mussels in serving bowls and coat with sauce.
  • Serve with crusty bread and a chilled white wine.
  

 

Mussels
Mussels Green-lipped mussels are firm favourites on many Kiwi families’ tables. In numerous places around our coastline they are easy to get, and with New Zealand’s aquaculture industry bedding-in mussel farms around the country they are inexpensive to obtain from a ‘supermarket reef’ near you, even if you live far inland. Being filter feeders mussels are normally found where there is reasonable water movement, attached to rocky outcrops and underwater structures. In some harbours they will attach themselves to low-lying foul and even mud bottoms in the centre of channels; however, these generally do not taste as good as the ones plucked off the rocks due to the higher amount of sediment they are exposed to. Be careful taking mussels off wharf pilings and mooring poles.


 

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