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Hannah Lewry

Hannah Lewry

Recipes & Articles by Hannah Lewry

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

Chicken recipes

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

25 minutes

Seafood platter with onion rings

Aliums

Seafood platter with onion rings

15 minutes

Cheese-and-gammon pops

Gammon recipes

Cheese-and-gammon pops

15 minutes

Harissa ruby vegetables with feta and black-bean salad

Beans recipes

Harissa ruby vegetables with feta and black-bean salad

25 minutes

5 epic spring picnic basket fillers

5 epic spring picnic basket fillers

Seafood terrine platter

Boards and

Seafood terrine platter

Cajun-style crispy chicken bites

Chicken recipes

Cajun-style crispy chicken bites

20 minutes

Lamb ribbetjies with chimichurri baby potatoes and crunchy radishes

Lamb recipes

Lamb ribbetjies with chimichurri baby potatoes and crunchy radishes

30 minutes

Easy tandoori chicken skewers

Chicken recipes

Easy tandoori chicken skewers

25–30 minutes

Peanut-and-mint rice noodles with sticky pork fillet

Asian recipes

Peanut-and-mint rice noodles with sticky pork fillet

20 minutes

Buttermilk chicken with roast white beans and olives

Chicken recipes

Buttermilk chicken with roast white beans and olives

45–50 minutes

Tomato-and-chilli mussels with garlic toast

Aliums

Tomato-and-chilli mussels with garlic toast

20 minutes

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Tomato-and-chilli mussels with garlic toast

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 chillies, chopped
3 garlic cloves, chopped
1 red onion, choppped
2 T olive oil
2x 400 g cans Woolworths smoky chipotle-and-tomato soup
1 - 1.5 kg fresh mussels, cleaned (or frozen parcooked half-shell mussels)
1x Woolworths garlic butter- filled ciabatta
Woolworths fresh basil pesto, to serve
mascarpone or crème fraîche, to serve (optional)
roasted tomatoes, to serve (optional)

Method

1. Fry the chillies, garlic and red onion in the olive oil in a large pan.

2. Add the cans of chipotle-and-tomato soup and simmer for 5 minutes.

3. Add the mussels and cover with a lid for 5–7 minutes, or until the mussels have all opened. Discard any that do not open. (If you're using frozen parcooked half-shell mussels, reduce the cooking time to 3–5 minutes.)

4. Pull apart the ciabatta and grill until toasted and the butter has melted. Top the mussels with Woolworths fresh basil pesto and a dollop of mascarpone or crème fraîche, if using. Add roasted tomatoes just before serving, if using.

Find more seafood recipes here.