- 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
- 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.
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