Eric’s Spicy Mussels recipe - Choithrams

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Calories
553

Fat
20g

Saturates
4g

Protein
62g

Carbs
26g

Sugars
7g

Calories
553
Fat
20g
Saturates
4g
Protein
62g
Carbs
26g
Sugars
7g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
553
Fat
20g
Saturates
4g
Protein
62g
Carbs
26g
Sugars
7g

Eric’s Spicy Mussels

About

Fresh seafood goodness with a crafty kick

Ingredients

3 tbsp Olive oil
2 Garlic cloves
2 tsp Chili flakes
220ml Fish stock
2 tins Chopped tomatoes
2.5kg Mussels
4 tbsp Fresh parsley
1 tsp Salt and pepper

Method

Place the Copper Chef Deep-Dish Diamond Pan on a medium heat. Add the olive oil, crushed garlic and chili flakes and cook until the garlic turns light brown.
Deglaze the pan with fish stock (or water). Add the tomatoes, and season with salt and pepper.
Bring the sauce to a light simmer and then add the mussels and fresh parsley.
Cover with a lid and allow the heat to build inside. Raise the heat to medium-high and cook for 5-7 minutes or until all the mussels have opened. Serve immediately.

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Borges Extra Light Olive Oil 1 ltr

D72.50
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Borges Extra Light Olive Oil 1 ltr

Borges Extra Light Olive Oil 1 ltr

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Garlic Pack Large China ≈ 900g

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Mussels -Defrosted

D63.90
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Mussels -Defrosted

Mussels -Defrosted

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Nezo Salt & Black Pepper Mix 100g

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Nezo Salt & Black Pepper Mix 100g

Nezo Salt & Black Pepper Mix 100g

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