Sunday, November 18, 2018

Chilli and Tomato Mussels with Basil

Well we are still busy at the new place - to be honest it looks like an episode of hoarders however with having only been there just over 3 weeks we have made some progress. Rooms are slowly being set up, boxes are getting unpacked one by one or targeted if we desperately need something (that's if we remember which box it's in) and it is starting to feel like home.  However needless to say we are all extremely exhausted and running on empty.and at times enthusiasm.  This year is Christmas at our house and a few important visitors in December so we need to be consistent with our unpacking and organising. 

After another big weekend Sunday's supper needed to be quick and easy.  I knew it would be supper as we had gone out for a Yum Cha lunch at Maxim Saigon, Springvale, with our good friends Kelee and Dave.  While out shopping Saturday morning I noticed mussels in the fish shop and with not having them for such a long time possibly due to seasonal reasons I knew exactly what we were having.  I had all these big plans for them but literally I had hit the wall by the evening.

Thankfully my husband took the reigns and made supper a success. It was a magic dish - mussels with a splash of wine, laced with chilli and tomatoes with flavoursome basil tones.  Noel's creation was on the table within 30 minutes and the majority of the time was spent doing preparation.  If you love mussels you should definitely give this dish a try.

Chilli and Tomato Mussels with Basil
(Recipe courtesy of Noel Murray)

Serves: 4
Smart Points per serve: 5

2 tablespoons extra virgin olive oil
1 brown onion, diced
2 red cayenne chillis, sliced (deseeded if preferred)
2 green cayenne chillis, sliced (deseeded if preferred)
1 tablespoon crushed garlic
6 truss tomatoes, chopped
freshly ground black pepper
1 bunch basil, stalks removed
1 cup hot water
1 teaspoon chicken stock powder
1 cup dry white wine
2 kilograms mussels, cleaned (debearded and rinsed)

Add olive oil to a large pan or wok and heat over medium heat.

Add the onion, chilli, garlic and tomatoes and cook, stirring regularly, for approximately 5 to 10 minutes or until onion has softened. Season with black pepper.

Stir through the basil and cook until starting to wilt and the mix is fragrant.

Mix together the water and chicken stock in a small jug. Add chicken stock and wine to the pan, stir and bring to a simmer.

Increase heat to high and add the mussels. Give it a quick stir and cover with a lid. Cook, shaking the pan occasionally, for 3-4 minutes until all have opened.

Remove from the heat and serve with some nice crusty bread if desired.

(Click here for a printable version of this recipe)

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