Zoe Kumar’s Zesty Garlic Chilli Mussels
There are some winter nights that deserve a zesty winter warmer dish and with a touch of chilli powder, red chilli, garlic and of course the hero of the dish – juicy WA mussels – this is one of those recipes not to disappoint. Guaranteed to warm you and the family ( if there is enough to share….).
|Mussels fresh||3-5 mussels per serve|
|Chilli powder||½ tsp|
|Red chilli||½ whole|
|Vegetable stock||150-200ml per serve|
|Garlic cloves whole||2 cloves|
|Corn flour||For thickening sauce.|
|Spring onion||½ stick|
Cook the garlic and chilli until aromatic.
Add veg stock and Worcestershire with seasoning.
Bring to boil, add mussels and put lid on top.
Cook mussels until they open 1-2 minutes.
Remove mussels and reduce sauce use cornflour if needed to thicken and serve.
Add spring onion to the sauce at the end for a garnish and extra flavour
Click here to read more about chef Zoe Kumar who is a feature chef for WAFIC’s education initiative.