Loaded with flavour and ready in less than 30 minutes, this one-pan mussel tray bake really is as easy as it gets.
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes
Ingredients
2 tbs olive oil
4 garlic cloves, crushed
1 long red chilli, seeded, finely chopped
1 cup (250ml) dry white wine
4 thyme sprigs
2 dried bay leaves
40g butter
1kg fresh Australian blue mussels
Chopped flat-leaf parsley, to serve
Dill sprigs, to serve
Chargrilled bread slices, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 240°C. Heat the oil in a flameproof roasting pan over medium heat. Add the garlic and chilli and cook for 30 secs. Add the wine or stock, thyme, bay leaves and butter and bring to a simmer. Add the mussels and remove from heat. Cover tightly with foil. Bake for 15 mins or until mussels open (discard any unopened mussels).
Step 2
Sprinkle mussel mixture with parsley and dill. Serve with chargrilled bread slices.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute dry white wine for chicken stock.
Loaded with flavour and ready in less than 30 minutes, this one-pan mussel tray bake really is as easy as it gets.
Method
Step 1
Preheat oven to 240°C. Heat the oil in a flameproof roasting pan over medium heat. Add the garlic and chilli and cook for 30 secs. Add the wine or stock, thyme, bay leaves and butter and bring to a simmer. Add the mussels and remove from heat. Cover tightly with foil. Bake for 15 mins or until mussels open (discard any unopened mussels).
Step 2
Sprinkle mussel mixture with parsley and dill. Serve with chargrilled bread slices.
