Mussels in white wine with veg

I made this above.

Mussels in chilli tomato sauce

Recreated from

2 tablespoons olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 Tbs ABC Brand extra hot chilli sauce
1 tablespoon tomato paste
1 small can of diced tomatoes
1 lemon, rind finely grated, juiced
2 teaspoons caster sugar
1/2 cup dry white wine
1.2 kg mussels, beards removed
1 bunch brocollini, cut into bite size
2 stalks of celery, cut into bite size
1 medium carrot, cut into bite size
salt and pepper to taste
Any crusty bread to serve


Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.

Add carrot,brocollini, and celery cook about 5 minutes. The add diced tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.

Add mussels to sauce. Cover and cook, shaking pan occasionally, for 5 to 7 minutes or until mussel shells open. Discard unopened shells. I preferred to removes the shells. Ladle sauce and vegetables into bowls. Then add the mussels. Serve with bread.

Note: you dont have to put extra hot chilli sauce. You can put fresh chilli: deseeded and chopped finely or parsley instead of vegetables like I did.

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