Creamy Mussel Pot
Servings 2
Difficulty Beginner
Total Time 30 minutes COOK MODE
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INGREDIENTS
- 500 g Mussels
- 2 Tbsp olive oil
- 1 red onion, diced
- 2 garlic cloves, peeled & crushed
- 1 tsp Hinds Spices Portuguese Chicken Spice
- 1 tsp Hinds Spices Crushed Chillies
- 1 cup (250ml) vegetable stock
- 1 cup (250ml) cream
- ¼ cup chopped parsley to serve
- 1 lime quartered to serve
METHOD
- Heat olive oil in a deep pot, sauté the onions, garlic, Hinds Spices Portuguese Chicken Spice and Hinds Spices Crushed Chillies until softened.
- Add stock and cream and reduce to half.
- Add in the mussels, put the lid on and steam until the mussels are open, for about 5 – 7 minutes. Remove any unopened ones.
- Toss with chopped parsley and serve hot with the lime wedges.
Chef’s tip: Serve with warm, crusty bread.
