INGREDIENTS
50 g olive oil
40 g onion, diced
5 g red chilli flakes
2 garlic cloves, crushed
1 kg mussels
150 g dry vermouth or dry white wine
200 g chicken stock
2 vine ripe tomatoes, diced
To serve
Flat leaf parsley, cut into long, thin strips
Fresh green chilli, sliced
METHOD
- Heat the olive oil in a large, deep pan over medium-low heat, induction setting 4.
- Add the onion and garlic, stirring occasionally, and cook until the onion is soft and fragrant, about 3-4 minutes.
- Stir in the red chilli flakes and cook for 1 minute.
- Increase the heat to high, induction setting 8 then add the wine to deglaze the pan. Bring to a boil and simmer for 2 minutes to cook off the alcohol.
- Add the chicken stock and diced tomatoes. Stir well and lower the heat to simmer for 10 minutes, allowing the mixture to reduce slightly and develop into a rich sauce.
- Add the mussels to the pan and stir to coat them in the sauce.
- Cover the pan with a lid, lower the heat to medium-high, and cook for 3-4 minutes, shaking the pan once or twice. The mussels are ready when they have opened.
- Discard any that remain closed.
- Toss in the parsley and adjust the seasoning to taste.
To serve
- Plate in bowl or platter to share.
- Drizzle with extra virgin olive oil and garnish with additional parsley and fresh green chilli slices.
- Serve immediately with crusty bread to soak up the flavourful sauce.
APPLIANCE / FUNCTION
Hugh Allen
