Give yourself a treat on the weekend with our quick and delicious French-Style Chilli Mussels. Just get your fishmonger to do the hard work of cleaning them!
Time: 15 minutes
- 1 leek, white part only, finely sliced
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and finely sliced
- 2 large red chillies, halved lengthwise and deseeded
- 1/2 cup dry white wine
- 1kg mussels, scrubbed anddebearded (ask your fishmonger to do this)
In a large saucepan, over medium heat, sauté the leeks in oil. Stir occasionally until soft. Add chilli and garlic and cook for another minute. Increase the heat to high and add the wine, bringing it to boil. Add the mussels and cover with a lid. Cook for three minutes. Give the pot a shake and remove lid. Take out any opened mussels and place in a large bowl. Cover the pot and keep cooking for another few minutes. Shake and again remove any opened mussels. Throw out any that haven’t opened and return the opened mussels to the pot to warm through. Divide between two bowls and serve with crusty sourdough and a glass of chardonnay.