Spicy Atchar Mussels

SPICY ATCHAR MUSSELS

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SERVING

Serves 4

PREP TIME

5 minutes

COOK TIME

5 minutes

SERVING

Serves 4

PREP TIME

5 minutes

COOK TIME

5 minutes

Ingredients

  • 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
  • 1 kg 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)

Method

  • 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.

Serving Suggestions

Discard any mussels that won’t open when cooked

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