Total Time
15mins
Prep 10 mins
Cook 5 mins

Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.

Ingredients Nutrition

Directions

  1. Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
  2. Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
  3. Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
  4. Serve hot or at room temperature.

Reviews

(2)
Most Helpful

Oh my! These are heavenly. Loved the subtle sweetness of the sherry with the mussels. I used red pepper flakes rather than the red chili.

iris5555 August 24, 2007

I just ADORE moules/mussels.....and I have numerous ways of making them - this has just been added to my favourites! A wonderful sweet flavour and one that did NOT interfere with the delicate metallic taste of the mussels! Thanks for posting this recipe ER - loved it! Made for ZWT3. FT:-)

French Tart June 27, 2007

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