A lazy weekend brunch or lunch to share with friends………..
Local Mussels in spicy chilli sauce
2kg small black mussels, washed and beards removed.
1 medium onion, diced.
2 or 3 garlic cloves, sliced or diced.
2 sticks celery, with leaves, diced small.
2 small carrots, diced.
1 red capsicum, rough chopped.
1 Spring onion, sliced.
2 large very ripe tomatoes, chopped.
Fresh hot red chilli, sliced – use any amount depending on your tolerance!
2 Chicken stock cubes.
1 cup dry vermouth.
1 can diced tomatoes (400ml size)
Handful fresh basil, sage and parsley leaves chopped small.
1 tablespoon hot chilli sauce (I use home-made as we make our own!)
1 tablespoon olive oil.
Some extra fresh parsley for garnish.
Heat olive oil in a large saucepan or wok .
Saute onion, celery, carrot, chilli and capsicum until soft.
Add garlic and fresh herbs and fry for about 2 minutes.
Add chicken stock cubes & water and simmer until stock cubes have melted.
Next add chopped tomatoes and canned tomatoes (including juice), vermouth & chilli sauce.
At this stage, taste and adjust seasoning/heat/acidity. (Hint -A little sugar reduces the acidic taste).
Add in the cleaned mussels and stir through.
Leave to cook until the mussels are all opened, then add the sliced spring onion and serve with crusty bread (to soak up the soup!) and a glass of your favourite tipple!