Chilli Mussels

3.00 avg. rating (65% score) - 2 votes

Chilli Mussels

Yield: 6 servings


  • 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.

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