Mussels with Garlic, Chilli and White Wine
Perfect summer dish with a nice glass or 2 of your favourite white wine, add some toasted crusty Italian bread and you have a feast fit for a king
SERVES 1-2
500 Grams Mussels, de bearded and cleaned
50ml Extra virgin olive oil
1 Tablespoon White wine
1.5 Ripe tomatoes diced
1 teaspoon Garlic, finely diced
1 tsp Chilli
1 teaspoon Parsley, chopped
Combine extra virgin olive oil, garlic and chilli in a saucepan over a medium to high heat
Add muscles and white wine and cover with a lid, shaking pan occasionally until muscles open up, approximately 2min.
Once cooked place muscles in a serving bowl.
Place diced tomatoes into the saucepan with cooking liquid and cook for 1 min, add parsley, adjust seasoning to taste and pour over muscles.
Serve