Hotter than the devil's armpit, and tastier too
Fast, furious, flexible and f@#cking HOT! This is an easy dish to whip out if you want to impress a hot date; or just a simple tasty midweek munch.
Ingredients (Serves 4)
- 1 x Sorry Nonna Red Wine & Carolina Reaper Sauce
- 1.2kg of mussels
- 4 cloves of garlic, thinly sliced
- 1 shallot, finely chopped
- 3 Tbsp. butter
- Fancy salt (Maldon or something nice)
- Chives
- 6–8 slices of good quality sourdough bread
Method
Prep
Chop your herbs and whatever extras you're adding. Rinse mussels in cold water and yank off the beard. If any stay open when tapped, bin them. Evil.
Heat to hell
Melt butter or olive oil in a big pot over medium heat. Add garlic and shallots and cook until soft and sexy.
Building the pot
Add Sorry Nonna Red Wine & Carolina Reaper Sauce and simmer for about 5 minutes so everything gets friendly. Add mussels, stir, cover and cook until they open, about 6–8 minutes.
Ezy Toast
You know the drill. Toaster, hot pan or oven.
Bring it together
Once mussels are open, pull off the heat. Ladle into bowls with plenty of sauce. Top with your chopped herbs. Bon appetito. Serve with toast or baguette for dipping, or toss pasta through the sauce once the mussels are removed.
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