 |
|
|
|
|
 Rate Recipe |
 |
|
|
|
| Customer Rating:
|
|
|
|
|
|
|
|
|
|
Serves 4-6
2 kg fresh on the day mussels washed and remove beard.
2 tbsp Olive oil
1 cup white wine
1 green onion finely chopped
2 cloves crushed garlic
1 red chilli seeded and chopped
1 cup Italian pasta sauce
5 drops Tabasco
1/3 cup chopped Italian parsley
Sea-salt & pepper to taste
|
|
|
|
|
|
|
|
|
|
Use a heavy based wok or large stainless steel pot with a good lid. Pre-heat a wok on medium heat for 5 minutes so itfs nice and hot. Add the mussels into the dry vessel. Pop the lid on and shake them like cooking popcorn for 2 minutes or when they start to open and release their juices. Add olive oil, wine, onion, garlic, chilli and pasta sauce and stir through well when the aroma starts to hit you. Put the lid back on and give them a good shake, rattle and roll. Remove lid, pop in Tabasco, herbs and season to taste.
Serve, on a bed of The Herdsman Couscous Salad then bring the whole platter to the table. Rest it on a heatproof surface and youfll be the talk of the dining room, enjoy the praisec
|
|
|
|
|
|
| | |
|
