NZ green-lipped mussels steamed in white wine, garlic, tomato and Olé Reaper. Mop up the broth with bread.
Serves: 4 | Prep: 15 min | Cook: 12 min
Heat warning: Olé Reaper is made with Carolina Reaper, one of the world's hottest chillies. Start with less than the recipe says and add more to taste.
Ingredients
- 1.5 kg live green-lipped mussels, scrubbed and debearded
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, sliced
- 1 cup dry white wine
- 400 g can chopped tomatoes
- ½ tsp The Flavorsmith Olé Carolina Reaper Sriracha
- 30 g butter
- Chopped parsley and crusty bread
Method
- Discard any mussels that are cracked or don't close when tapped.
- Heat the oil in a large pot. Cook the onion 5 minutes, then the garlic for 1 minute.
- Add the wine and tomatoes and bring to the boil. Stir in the Olé Reaper.
- Add the mussels, cover and steam 5–7 minutes, shaking the pot, until they open. Discard any that stay shut.
- Stir the butter into the broth and scatter with parsley. Serve with bread.
Chef's tip: Taste the broth before the mussels go in — that's your last chance to adjust the heat.