RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS :

• 2 kg Black lip mussels, de-bearded
• 1 large brown onion, finely sliced
• 5 cloves garlic, sliced
• 2 long red chillies, sliced
• ¼ Cobram Estate Robust Extra Virgin Olive Oil
• 375 ml Pizzini Prosecco
• 100 gm Ballantyne Rolled Cultured Style Unsalted Butter
• ½ cup chopped fresh parsley

METHOD :

• In a heavy-based pan, sauté onion, garlic and chill in olive oil over a medium heat until soft and translucent. Add sparkling white wine, simmer and reduce liquid by 1/3.
• Add mussels and cover until mussels begin to open, approximately 6-8 minutes.
• Once cooked, break butter into teaspoon-sized pieces and scatter over mussels. Add chopped parsley and stir through.
• Taste sauce and adjust seasoning if necessary. **Added salt should not be required due to the natural salt content of the mussels.
• Serve straight to the table with crusty bread on the side.