Mussels cooked with white wine

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Cooking difficulty: Medium

Serves: 2

Preparation: 15 mins

Cooking: 10 mins

Tips for poaching

Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Tips for glazing seafood

Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.
Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for deep frying

Do not fry seafood with other foods, because the flavours will mix.
Cephalopods should be fried for a minimum time to ensure tenderness.
Do not salt seafood before frying as the salt can cause the oil to break down.
Lemon juice, vinegar or tartare sauce are the traditional accompaniments for deep-fried seafood as they help cut the richness of the oil.

Ingredients

1kg Blue Mussels – debearded and cleaned

4 cloves of garlic, thinly sliced

1 long red chilli, thinly sliced

2 tablespoons olive oil

2 Roma tomatoes, chopped

1 teaspoon salt and pepper – ½ a teaspoon if using table salt

¾ cup dry wine, we used a Pinot Grigio

Half a bunch flat leaf parsley, chopped

Lemon wedges for serving

Crusty bread for serving

Heat the olive oil in a wide saucepan or pot with a lid on medium heat.

Add the garlic and chilli and stir for a minute or so until fragrant.

Add the tomatoes, wine, salt and pepper and bring to a boil. Add the mussels and clamp on a lid.

Steam for 5 minutes or until all mussels have opened. Discard any that remain closed.

Scatter the parsley over the mussels and serve with lemon wedges and crusty bread.