Got a special anniversary or a hot date coming up? Cancel that restaurant booking (because you know in your heart that you despise the thought of sitting among loved-up couples spoon feeding each other) and grab a pen – the way to anyone’s heart is through their stomach, and here’s a great recipe to try.
Sexy Mussels with White Wine
What you need:
4 cloves garlic, chopped
4 shallots, finely sliced
1 long red chilli, finely chopped (seeds in if you like it hot)
1 kg black mussels, scrubbed and beards removed
¾ cup white wine (remember the golden rule, if you wouldn’t drink it, don’t add it to your food)
½ cup flat leaf parsley, roughly chopped
Sliced baguette (to serve)
What to do:
Heat a pan over medium-low heat and melt the butter.
Add the garlic, shallots and chilli and sauté until onions are soft, not golden.
Turn the heat up to medium-high and add the mussels and wine. Bring to the boil, then reduce the heat and allow to simmer for 6-8 minutes. Allow the mussels to open and toss away the ones that don’t, or pry them open and eat them anyway.
Remove the pan from the heat, then add the chopped tomato and parsley to serve.
Pair with a fresh, buttered baguette to soak up all the brothy goodness.
Recommended: Match this dish with the Bisou Bisou sparkling (pictured below) for a love-match made in culinary heaven.