Creamy Garlic Chilli Mussels
Updated: Mar 8
2kg Omega Mussels
1 Shallot (or small onion) finely diced
1 Red capsicum, finely diced
1 Red chilli, finely chopped
4 Garlic cloves, minced
1 Cup white wine
1/2 Cup cream (or coconut cream)
1/4 Cup parsley, finely chopped leaves and stalks
2 Tbsp Fish Sauce
Juice & Rind of 1 lemon
Heat oil in a large pot which has a lid. Add in the shallot, capsicum, chilli and garlic. Cook for a few minutes, till softened.
Increase the heat and add the mussels (including 1/2cup of the stock within the bags) and wine to the pot. Cover the pot and bring to a simmer for a few minutes. Letting the mussels heat through.
Finish by stirring through cream, parsley, lemon and fish sauce. Place the mussels and the broth into individual bowls and serve with a nice crusty bread!