Nothing tastier than fresh mussels steamed in a broth of fresh tomatoes, white wine, chilli and kaffir lime leaves which add such an amazing flavour to the meal.
Served with crusty bread this is a wonderfully feeling meal for event he fusiest seafood eaters.
Mussels with Tomatoes and Chilli
ProPoints per serve: 6
1 kilogram fresh mussels
4 cloves garlic, finely sliced
2 red chillis, finely sliced (remove seeds for less heat)
2 spring onions, sliced
5 tomatoes, diced
3 kaffir lime leaves, thinly sliced
1/2 cup dry white wine
freshly ground black pepper
Clean mussels and remove beards. Disregard any mussels that are open prior to cooking - tap on benchtop to see if they will close.
Using a large wok or saucepan, heat oil over high heat add garlic and chilli. Cook for 1 - 2 minutes or until fragrant. Add spring onions, tomatoes, lime leaves, wine and season with pepper. Stir for 3 - 5 minutes or until boiling.
Add mussels, toss and then cover with a lid. Allow mussels to steam for 8 - 10 minutes.
Serve, removing any shells that have not opened.
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