Products used in this recipe
Belgian Mussels
Yield: 10 Servings
Yield: 10 Servings
Mussels cooked in a garlic, chilli, wine and tomato sauce. Perfect for sharing, served with crusty bread.
Instructions:
1. Sauté frozen Edgell Onion, garlic and chilli.
2. Deglaze with wine and reduce by half.
3. Add Leggo’s Puree and bring to the boil. Reduce heat.
4. Add Sanford Mussels and cook through. Sprinkle with parsley and serve with toasted ciabatta.
