Matt Sinclair from Channel 10’s The Cooks Pantry, shows us how to make delicious Champagne mussels.
SERVING SIZE
4 people
INGREDIENTS
- 2 kg Black lip mussels, de-bearded
- 1 large brown onion, finely sliced
- 5 cloves garlic, sliced
- 2 long red chillies, sliced
- 1/4 Extra Virgin Olive Oil
- 375 ml white sparkling wine
- 100 gm Butter
- 1/2 cup chopped fresh parsley
METHOD
- In a heavy-based pan, sauté onion, garlic and chill in olive oil over medium heat until soft and translucent. Add sparkling white wine, simmer and reduce liquid by 1/3.
- Add mussels and cover until mussels begin to open, approximately 6-8 minutes.
- Once cooked, break butter into teaspoon-sized pieces and scatter over mussels. Add chopped parsley and stir through.
- Taste sauce and adjust seasoning if necessary. **Added salt should not be required due to the natural salt content of the mussels.
- Serve straight to the table with crusty bread on the side.
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