6PR - Fairfax Radio Network


  • Serves:6
  • Degree of difficulty:Low


2kg cleaned de-bearded  WA  mussels

1 onion cut in half and sliced fine
2 cloves garlic crushed
1-teaspoon hot chilli  sauce
1 500gram tin peeled tomatoes - rough chopped and juice
1 good slurp West 
Australian Riesling..have one yourself
1 lemon - quartered
4 spring onions - thinly sliced
1-teaspoon  WA   extra virgin olive oil



Heat saucepan with tight fitting lid, on medium heat
Add mussels, replace lid - cook two minutes on high heat……tipping out/straining the salt water
Add oil, onions, garlic and chilli - cook for 1 minute
add a splash of wine  (one for the pot one for yourself) 

Add tomato, including juice and lemon, stir mussels around to promote even cooking, replace lid - cook two minutes on high heat

Add spring onions
When shells are open the mussels are ready - serve in large bowl with a finger bowl  with some  crusty  turkish  bread