CHILLI GARLIC MUSSELS

---

PREP TIME 10-12 minutes
COOK TIME 15 minutes
SERVES 4

INGREDIENTS

1kg precooked mussels

100g butter

1 onion, finely diced

2 bird’s eye chillies, thinly sliced

2 cloves garlic, thinly sliced

2 tsp capers (not mentioned in the method)

½ cup white wine

600ml vegetable stock

1 lemon, cut into rounds

2 tbsp finely chopped parsley

1 cup couscous

METHOD

Step 1 

In a large pan, sauté the onion, garlic, and chilli with half of the butter until fragrant.

Add in the capers, pour in the white wine and let it reduce by half.

Add the vegetable stock and parsley, then bring the mixture to a simmer.

Stir in the mussels and heat them through.

Step 2

Once the mussels are warmed, add the couscous to the pan.

Allow the couscous to absorb the remaining stock and let it steep until cooked.

Step 3

To serve, spoon the dish onto a large platter and garnish with lemon rounds.