Ingredients
Mussels
1 kg mussels, cleaned and debearded
¼ leek, thinly sliced
1.5 celery stalks, finely diced
100 ml white wine
½ cup Lana’s Garden Rhubarb & Chilli Salsa
125 ml cream
Salt & black pepper, to taste
To Finish & Serve
¼ bunch basil, roughly torn
Crusty bread and/or pomme frites (fries) to serve
Method
Sauté: Heat a large saucepan or deep frypan over medium heat with a splash of oil. Add leek and celery and cook for 3–4 minutes until softened.
Deglaze: Pour in white wine and bring to the boil. Simmer for 1–2 minutes to cook off the alcohol.
Steam: Add mussels, cover with a lid and cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened.
Finish: Reduce heat to low. Stir through Rhubarb & Chilli Salsa and cream, gently warming the sauce. Season with salt and pepper to taste.
Serve: Remove from heat, scatter over basil and serve immediately with plenty of crusty bread to soak up the sauce.
Bright, creamy and gently spiced, these mussels are lifted by the sweet heat of Lana’s Garden Rhubarb & Chilli Salsa — an effortless yet impressive dish perfect for sharing.
