Chilli Mussels


1 teaspoon olive oil
1 onion, finely sliced
2 cloves garlic, crushed
1 teaspoon hot chilli (Hogan's brand works well)
4 1/2 pounds cleaned, de-bearded Washington mussels
1 cup West Australian Riesling wine
1 18-ounce can peeled tomatoes, roughly chopped (undrained)
1 lemon, quartered
4 spring onions, thinly sliced


Heat saucepan with tight fitting lid, on medium heat. Add oil, onions, garlic and chilli; cook for 1 minute.

Add mussels, wine, and replace lid; cook 2 minutes on high heat. Add tomatoes and lemon; stir to promote even cooking. Replace lid and cook 2 minutes on high heat then add spring onions.

When shells open, the mussels are ready. Serve in large bowl, accompanied by a finger bowl.


6 servings

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