Fresh Local Bay Mussels in Tomato & Chilli
INGREDIENTS - SERVES 4
2 red onion diced
1 clove garlic crushed
Olive oil (good local oil but not too strong in flavour)
4 Large ripe home grown tomatoes diced
1 long red chilli deseeded and fine sliced
1 cup Hickinbotham Riesling
Fresh basil and seasoning
2 Kgs Fresh de-bearded Dromana bay mussels
Fry onion and garlic in oil till tender. Add tomatoes and cook for about fifteen minutes then add half the chilli and a handful of shredded basil. Season with pinch salt, a good grind of black pepper and a teaspoon of sugar. Keep on a low simmer. Add the mussels to a pot with the white wine, and cook on high heat till the mussels open (about 2- 3minutes). Discard any that remain closed. Keep half a cup of the liquid and drain the rest. Tip mussels into tomato & chilli sauce with the half cup of liquid and toss well.
Serve immediately with fresh crusty bread, and garnish with some basil and a couple of chilli slices.
Hickinbotham Riesling or a Hix Pilsner.
ABOUT HICKINBOTHAM OF DROMANA
The Hickinboathm of Dromana cellar door is a rustic building comprised of rescued architectural artefacts’ which give it authentic ‘aussie’ character and ambience. Relax by the open fire or watch the sun set through the trees - the experience is breathtaking.
194 Nepean Highway, Dromana VIC 3936
Tel: 03 5981 0355