A bag of green-lipped mussels costs less than a sandwich and feeds four people properly. They are big, meaty and a little sweet, and they do not need much help. White wine, garlic, then Italian Chilli Oil off the heat so it soaks into the broth instead of sitting on top. Bread is not optional.
20 mins. Serves 4.
Ingredients
- 2kg Green-lipped mussels, scrubbed
- 2 dessertspoons Plateit Italian Chilli Oil
- 6 cloves Garlic, sliced thin
- 250ml Dry white wine
- 40g Butter
- Flat-leaf parsley, chopped, a handful
- 1 loaf Crusty bread
Method
- Sort the mussels. Anything that stays open after a sharp tap goes in the bin. Pull the beards.
- Butter into a wide pot over medium heat. Garlic in, 1 min, no colour.
- Wine in, bring to a hard boil, then all the mussels at once. Lid on.
- Shake the pot once. After 4 to 5 mins they will be open. Anything still shut, discard.
- Off the heat. Stir 2 dessertspoons of Plateit Italian Chilli Oil through the broth with the parsley. Serve in the pot, bread alongside.
Do this: Keep the leftover broth. Strained and chilled, it is the base of tomorrow's chowder.
