Chili Mussels

Springs here and summer is fast approaching.
Using fresh, local produce all the way makes this old favourite something really special.

Ingredients
2kg Fresh Mussels
200ml Njoi Olive Oil
2 Brown Onions chopped
2 Fresh chilies
4 Cloves Local garlic peeled & chopped
100/200ml White Wine
1kg Fresh Roman Tomatoes peeled, deseeded and chopped
Salt & Pepper
1 Pinch of Saffron
2 Lemons Chopped
Italian Parsley

Method:

1. De-beard mussels and wash well, set aside.
2. In a boiling pot of water drop tomatoes in for 10/20 Seconds, take out and place into cold water.
3. Peel, de- seed and chop tomatoes then set aside.
4. Chop up onions, garlic and chili separately and set aside, open wine and have a glass.
5. In a hot pan pour in half your oil and add onions and garlic sautéed without colour.
6. Add tomato, chili and saffron, cook for 5mins then season with salt and pepper.
7. In a large pot heat up rest of the oil and add mussels and a good splash of white wine, put lid on and cook for 5 to 10 min's without stirring to much.
8. Pour sauce over the top and cook for 5mins.
9. Finish with chopped parsley and serve in large bowl with crusty bread.
10. Garnish with lemon halves.

Pete's Tips:
Your tomatoes should always stay out of the fridge, the riper the better.
Mussels are best cleaned on the day you are going to use them.
Red wine can be substituted for white wine, just make sure you cook it out.

Suppliers:
You can buy Kinkawooka Mussels at Sealanes on South Terrace, Fremantle and Innaloo Seafresh in Innaloo.