Mussel Pot

A traditional Kiwi fav for the family table. Who remembers having a Mussel Pot on the table for lunch?

A traditional Kiwi fav for the family table. Who remembers having a Mussel Pot on the table for lunch?

 2kg Mussels, washed and un-bearded
 2 Tbsp Olive Oil
 1-2 tsp Mrs Rogers Chilli Flakes
 2 Onions, diced
 1 Tbsp Mrs Rogers Basil
 1 tsp Mrs Rogers Ground Gourmet Peppercorns, finely ground
 1 cup White Wine
 1 cup Chicken Stock
1

In a large pot, fry the onion in the oil until soft and starting to brown. Add the chilli flakes and fry until fragrant. Add the basil, pepper, wine and stock and stir. Add the mussels and cover with a lid.

2

Bring to the boil and cook the mussels until the shells open. Throw away any shells that don’t open. Serve with fresh bread.

Ingredients

 2kg Mussels, washed and un-bearded
 2 Tbsp Olive Oil
 1-2 tsp Mrs Rogers Chilli Flakes
 2 Onions, diced
 1 Tbsp Mrs Rogers Basil
 1 tsp Mrs Rogers Ground Gourmet Peppercorns, finely ground
 1 cup White Wine
 1 cup Chicken Stock

Directions

1

In a large pot, fry the onion in the oil until soft and starting to brown. Add the chilli flakes and fry until fragrant. Add the basil, pepper, wine and stock and stir. Add the mussels and cover with a lid.

2

Bring to the boil and cook the mussels until the shells open. Throw away any shells that don’t open. Serve with fresh bread.

Mussel Pot