Main Meals

Mussels

By Abigail Donnelly
6 to 8
Easy
25 minutes
10 minutes
Wine/Spirit Pairing
Jordan Barrel Fermented Chardonnay
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Ingredients

Method
  • ¼ cup olive oil
  • 4 kg mussels, cleaned

Method

Ingredients

1. Heat the oil in a large pan until very hot. Add the mussels, cover and cook for 8 minutes, shaking the pan a few times, until all the mussels have opened.

2. Discard any that do not open.

Cook's note: “We have mussel beds just across the road but my favourites are from Cape Point Nature Reserve – Terry loves going there at low-tide and coming home with a fresh harvest.” Abigail Donnelly

Discover more seafood recipes here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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