Serves 4, takes 20 min­utes

Element - - Lifestyle -


• 24 fresh green-lipped mus­sels • 1 medium onion, diced • 3 large cloves gar­lic, crushed • 1 tea­spoon finely chopped

fresh rose­mary • 2 – 3 dried or 1 fresh red chilli, diced Clean mus­sels and pull the beards off. Add a splash of olive oil to a heavy bot­tomed pot and gen­tly fry onion and gar­lic.

rose­mary and chili. Turn up the heat and add mus­sels, tins of toma­toes, wine,

and give the pot a shake. Cook on high with the lid on un­til mus­sels have opened

cur­dle. Add olives and pep­per. Add the cream and swirl, so that the cream doesn’t

and a fresh green salad of Serve in a large deep bowl, with some warm crusty bread

topped with your favourite dress­ing. rocket, baby spinach and parme­san shav­ings, Note: the chill­ies don’t make this dish hot, they just

bring out the flavour.If you like it hot, you know what to do. • ½ cup white wine (op­tional) or wa­ter • 1 x 400g tin diced toma­toes • 1 x 400g tin tomato puree • 12 Kala­mata olives, de-stoned • ½ cup cream • Coarse ground black pep­per

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