Mussels with garlic & chilli

Name: Mussels with garlic & chilli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 18.20 gm olive oil; 3 garlic cloves, crushed; 1 small fresh red chilli, deseeded, finely chopped; 250ml (1 cup) vegetable liquid stock; 20 black (local) mussels, scrubbed, debearded; 250.00 ml chopped fresh curly parsley; 1/2 loaf crusty bread, sliced, to serve

4.3

(3)

www.taste.com.au

Your recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Jo-Anne Quinn

spring summer pescatarian

Ingredients

Remove All · Remove Spices · Remove Staples

18.20 gm olive oil3 garlic cloves, crushed1 small fresh red chilli, deseeded, finely chopped250 milliliters (1 cup) vegetable liquid stock20 black (local) mussels, scrubbed, debearded250.00 ml chopped fresh curly parsley1/2 loaf crusty bread, sliced, to serve

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat the oil in a wok or large saucepan over high heat. Add garlic and chilli, and cook, stirring, for 30 seconds or until aromatic. Add stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 3 minutes.

Step 2

Add the mussels, cover and cook, shaking the wok or pan occasionally, for 5 minutes or until the mussels open. Discard any unopened mussels.

Step 3

Toss parsley through mussels and sauce. Place the mussels in serving bowls and pour the remaining sauce over the top. Serve with crusty bread.