Townsville Bulletin




• 2 tbs olive oil

• 1 onion, thinly sliced

• 2 cloves garlic, crushed

• 1 red capsicum, finely chopped • 1 green capsicum, finely chopped

• 2 fresh red chilli, finely chopped • 1kg mussels

• 1 cup white wine

• 5 tomatoes, chopped

• ½ cup tomato paste

• ¼ cup lemongrass stalk, chopped

• 1 cup black olives

• ½ bunch coriander

• ½ bunch parsley

• 1 cup water


1 Heat oil in saucepan. Add onion, garlic, capsicums and chilli. Cook for

3-4 minutes.

2 Add mussels and wine to pot with lid on. Cook while shaking pan occasional­ly until mussel shells open. Discard any unopened shells.

3 Add tomatoes, tomato paste and lemongrass. Stir it and let it cook (make sure there is a little water in there as well). Add salt and pepper. 4 Once cooked, add olives, coriander and parsley and mix. Serve with toasted focaccia drizzled with olive oil and oregano. Add a side of lemon. NOTE: Make sure mussels have been cleaned and beard removed.

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