Green Lip Chili Mussels
1.5kgs of Green lip Mussels
2 Large Onions finely diced
3 Garlic cloves finely diced
1 Chili diced (add more if you like the heat)
1 Cup of White wine
1 Cup of diced Coriander
3 Tins of diced Tomatoes
1 Large Cob Loaf (or normal bread for toast is fine)
First step is to de-beard and clean the mussels. I do this in the sink and just use my fingers to pull out the beards from the shells
Meanwhile in a large pot with a lid, over a medium heat start to sweat off the onions. after about 4 mins add in the chili and garlic
Then deglaze the pot with a cup of white wine. Make sure you give the bottom of the pot a good scraping and bring to the boil to cook off the remaining alcohol of the wine.
Add in the tins of tomatoes and the coriander and bring to the boil. Once bubbling away, reduce the heat to a simmer and chuck in the mussels. Place the lid on and let the mussels steam away until they begin to open up. This should only take about 8 minutes. While this is happening, place the Cob loaf in the oven to heat up and become crusty.
Go through now and check to see that all the mussels have opened up. Throw away any that haven’t as these are no good to eat.
Plate up the mussels in a bowl. Ladle the tomatoes over the mussels and serve up with big slices of buttered bread.