Chilli mussels

Ingredients

2kg mussels, cleaned and de-bearded

1 onion, finely chopped

2 cloves garlic, minced

1 small red chilli, finely chopped

500g can chopped tomatoes

1 cup Riesling or similar good quality white wine

4 spring onions, finely chopped

1 tsp olive oil

Method
Heat oil in a *Calphalon 22cm/7.6Lt Stockpot. Add onion, garlic and chilli and cook for 1 minute. Stir in wine and canned tomatoes including juice and cook for 2 minutes. Add mussels, cover and cook on high for approximately 4 minutes or until mussels are opened. Sprinkle with chopped spring onions and serve with crusty bread.

Note: Discard any mussels that remain un-opened after cooking.

Serves 2

*Calphalon One 22cm/7.6Lt Stockpot. RRP $359.00