Mussels Recipe
Fresh Blue Lipped Mussels sautéed with a White Wine Sauce or in a Spicy Broth.
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Ingredients
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For the White Wine Sauce
For the Spicy Broth
Method
For the White Wine Sauce
- 1
Prepare the Mussels
Rinse the fresh blue lipped mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
- 3
Add Wine and Mussels
Pour in the dry white wine and bring to a simmer. Add the mussels to the pot, stirring to coat them in the wine sauce.
- 4
Cook the Mussels
Cover the pot and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- 5
Finish the Sauce
Stir in the chopped parsley, lemon juice, salt, and black pepper to taste. Serve immediately with crusty bread.
For the Spicy Broth
- 6
Prepare the Mussels
Rinse the fresh blue lipped mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 7
- 8
Add Broth and Tomatoes
Pour in the chicken or vegetable broth and the diced tomatoes. Stir in the red chili flakes and bring the mixture to a simmer.
- 9
Add Mussels
Add the rinsed mussels to the pot, stirring to coat them in the broth.
- 10
Cook the Mussels
Cover the pot and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- 11
Finish the Broth
Stir in the chopped cilantro, lime juice, salt, and black pepper to taste. Serve hot with bread or over rice.