This Mussel Pot uses Mrs Rogers Chilli and Lime Sea Salt Medium Grinder. It's a perfect meal to share on a cold winters day.
To prepare the mussels for cooking, remove their ‘beards’ by pulling towards the hinge. If the mussel opens, tap it to see if it closes again. If it doesn’t, it means the mussel is dead so throw it away and don’t eat it.
Finely chop the onion, capsicum and garlic. In a large pot, add the rice bran oil, chopped vegetables and chilli and lime sea salt, and sauté until the onion is clear and the garlic is cooked. Add the wine and bring the mixture to the boil.
Add the mussels to the pot and steam with a lid until the mussels open. Discard any mussels that don’t open.
Remove the pot and place the cooked mussels in a serving dish. Add the cream cheese to the liquid mixture and stir until melted. Pour the mixture over the mussels. Serve with slices of fresh lime and chunks of crunchy bread to help soak up the juices.
Ingredients
Directions
To prepare the mussels for cooking, remove their ‘beards’ by pulling towards the hinge. If the mussel opens, tap it to see if it closes again. If it doesn’t, it means the mussel is dead so throw it away and don’t eat it.
Finely chop the onion, capsicum and garlic. In a large pot, add the rice bran oil, chopped vegetables and chilli and lime sea salt, and sauté until the onion is clear and the garlic is cooked. Add the wine and bring the mixture to the boil.
Add the mussels to the pot and steam with a lid until the mussels open. Discard any mussels that don’t open.
Remove the pot and place the cooked mussels in a serving dish. Add the cream cheese to the liquid mixture and stir until melted. Pour the mixture over the mussels. Serve with slices of fresh lime and chunks of crunchy bread to help soak up the juices.
