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Chilli Mussels

Chilli Mussels

Preparation time
Cooking time


50 g butter

3 cloves garlic, chopped

1 bunch spring onion, whites chopped, green tops thinly sliced to garnish

1 kg live pot-ready mussels

400 g can chopped plum tomatoes

375 ml can of beer of your choice (two big gulps worth)

3 long red chillies, chopped

Freshly ground black pepper


1 tablespoon chopped coriander, to garnish


1. Heat a heavy-based saucepan over medium high heat . Add the butter, and when it begins to foam add the garlic and chopped spring onion and cook over a high heat, stirring to prevent burning for about 2 minutes.

2. Add the mussels and stir well.

3. Add the tomatoes, a good slug of beer and the chillies. Stir, then cover, and keeping the heat high give the saucepan a shake to move and open the mussels as they cook.

4. When the majority of mussels have opened, spoon them out into a large bowl to serve.

5. Bring the sauce to the boil and season with pepper and perhaps a little salt. Pour the sauce over the mussels and garnish with the spring onion tops and coriander.

Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories