Creamy Garlic and Chilli Mussels

Tonight we needed something quick and simple to make without too much fuss but as always we wanted maximum flavour.  The first thing that sprung to mind was mussels as they are such a versitale ingredient and cheap here in Australia.

 

A quick garlic and chilli sauce and we were in business.  One kilogram demolished in no time with some crunchy bread to soak up the juice.

 

Creamy Garlic and Chilli Mussels

 

Serves: 4

ProPoints per serve: 8

 

1 kilogram mussels

1 tablespoon olive oil

1 tablespoon crushed garlic

2 teaspoons crushed chilli

1 onion, sliced

1 red capsicum, sliced

1/2 cup dry white wine

1/2 cup low fat cream

freshly ground black pepper

fresh coriander leaves, for garnish

Clean mussels removing all barbs and dags from the outer shell.  Rinse.

Heat oil over medium- high heat in a deep frying pan, saucepan or wok.  Add onion and capsicum and cook, stirring, for 5 minutes until softened.

Add garlic and chilli, stirring for 1 minute or until fragrant.

Add the mussels and toss for 2 minutes.

Add the wine and the cream, stirring until combined completely, season with freshly ground black pepper.  Cover with a lid and let steam for 5 minutes.

Remove lid and transfer to a bowl, if desired, and serve garnished with fresh coriander.

Add extra ProPoints should you wish to serve with crusty bread (bread type depending).

(click here for a printable version of this recipe)