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  • 6 to 8
  • Easy
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 25 minutes
  • 10 minutes
  • Jordan Barrel Fermented Chardonnay 2016


  • ¼ cup olive oil
  • 4 kg mussels, cleaned

Cooking Instructions

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.

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
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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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