Tomato-and-chill mussels with garlic toast

Tomato-and-chill mussels with garlic toast

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  • 4
  • Easy
  • 15 minutes
  • 20 minutes
  • Woolworths DMZ Chenin Blanc 2019


  • 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)

Cooking Instructions

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. 

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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