Steamed mussels with bay and chilli

Mitch Tonks

Mitch Tonks

Quick and delicious


  • Olive oil
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 glass, dry white wine
  • 2 bay leaves
  • 1 small red chilli, deseeded and finely sliced

In a large pot, gently sweat the garlic, shallots and red chilli in the olive oil until softened. Do not brown.

Add the wine, boil for a minute and then add the mussels and bay leaves.

Replace the lid and cook, giving it a shake from time to time.

The mussels are ready when they have opened- be sure to discard any that do not.

Spoon the mussels and juice into serving bowls and serve with crusty bread.

Warning: Contains shellfish!

Mitch Tonks

Mitch Tonks