30 ml (2 tbsp) olive oil
200 g (half a jar) Peppadew® Hot Vegetable Atchar with Piquanté Peppers (or Peppadew® Hot Mango Atchar with Piquanté Peppers)
2-3 cloves garlic, finely chopped
10 ml (2 tsp) ground paprika
About 1 kg (2.2 lb) fresh black mussels, scrubbed and cleaned
375 ml (1/2 bottle) dry white wine
Handful of Italian parsley or coriander leaves, roughly chopped, to serve
Fresh lemon wedges, to serve (optional)
Heat olive oil in a wide casserole/pot with a lid. Add Peppadew® Atchar with Piquanté Peppers and garlic and fry over high heat for 2-3 minutes until it starts to brown.
Add the paprika and stir for another 30 seconds.
Add the white wine and mussels and bring to a boil. Cover with the lid and leave to cook for 5-8 minutes, or until all the mussels have opened.
Remove lid, scatter with parsley/coriander and serve at once in bowls with crusty bread.
Discard any mussels that won’t close while still uncooked.