Peri Peri Mussels
PREP TIME 10 minutes
COOK TIME 15 minutes
SERVES 2-3
INGREDIENTS
1 tbsp fermented chilli peri peri sauce
1 shallot, diced
2 cloves garlic, diced
25g Ashgrove butter
1 cup apple cider
15 mussels
1 tomato, diced
¼ bunch parsley, chopped
¼ bunch coriander, chopped
60ml Ashgrove cream
½ lemon, juice
2 slices sourdough
METHOD
Step 1
Add shallot and garlic into a pan with melted butter and sauté for approx 2 minutes until it has softened.
Step 2
Once softened, add in apple cider and reduce by half before adding mussels and peri peri sauce.
Step 3
Place lid on top of pot and shake well before leaving to cook for approx 1 minute.
Step 4
After approx 1 minute, add tomato, parsley, coriander, cream and lemon juice and shake again before cooking for a further 30-60 seconds.
Step 5
Once cooked, serve with a few slices of sourdough.