Steamed Mussels



150ml dry white wine

1 small onion, very finely chopped

2 garlic cloves, thinly sliced

1 red chilli, seeds removed and finely chopped

1 kg cleaned live mussels

1 handful parsley, roughly chopped

Ground black pepper

French bread

Cracked black pepper



Pour the wine into a large Wok with a close fitting lid.

Add the onion, garlic and chill then bring to the boil. Simmer for 5 minutes until the onion is tender.


Meanwhile, check the mussels, discarding any that remain open when tapped sharply with a knife.

Add the mussels to the pan with a good grinding of black pepper. Cover and steam for 3-5 minutes, shaking the Wok occasionally until all the shells have slightly opened. Discard any mussels that do not open after cooking.


Sprinkle the parsley over then ladle the mussels and pan juices into large bowls. Serve with fresh crusty bread.


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