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Chilli Garlic Mussels


1 kg fresh mussels, scrubbed and debearded

4 garlic cloves, peeled and sliced

2 fresh red chillies, sliced

1 large handful parsley, finely chopped

1/2 cup chicken or vegetable stock 1/2 cup white wine

1/4 cup olive oil


Heat olive oil in a large saucepan over low heat, add garlic and chilli and cook for 2-3 minutes until fragrant.

Increase the heat to a medium heat and add the white wine, cooking for a few minutes. Pour in the stock and give it a stir.

Add the mussels and cover with a lid. Steam until all the mussels are open, about 5 minutes. Add parsley and give the saucepan

a gentle toss to coat them. Remove from the heat.

Divide into bowls and pour the broth all over. Serve with crusty bread.


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