Prep time: 20 minutes
4 serves
This is a delicious lunch to have with the girls and a bottle of icy crisp white wine.
INGREDIENTS
1 packet of green-lip mussels – scrubbed and debearded
½ packet of black mussels – scrubbed and debearded
1 can of tomatoes with basil – diced
¾ cup of dry white wine
2 garlic cloves – crushed
2 tablespoons of capers - chopped
3 fresh long red chillies – chopped
1 fresh red birdseye chilli – chopped
salt and pepper
2 tablespoons of flat leaf parsley – chopped
2 tablespoons of basil – chopped
2 teaspoons of lemon zest
METHOD
In a heavy based saucepan, mix mussels, wine, garlic, and tomato.
Bring to the boil over a medium flame.
Cook till mussels open – discard any that do not open.
Take off the heat.
Add capers and chillies.
Season.
Portion into bowls and sprinkle with basil, parsley, and zest.
Serve up hot!