Chili mussels in white wine sauce

Mashed potatoes with roasted beetroot
October 13, 2015
Spicy fragrant butter prawns
October 14, 2015

This was an old post I dug out from my old files which I though is a wonderful dish. It brings back memories from my time back in Perth having dinner with my friends Tim and Chris. This it to you both!


1 kg NZ half shell green mussels

1 bottle of sweet white wine

1 thumb size ginger (chopped)

1 bulb of garlic (chopped)

2 ripe Roma tomatoes (cubed, seeds removed)

2 Tbsp dried Chili flakes

salt and pepper to taste

olive oil

chopped parsley of herbs of your choice

1 Tbsp pure butter


  1. Rinse the mussels and drain.
  2. Heat up a wok or a large saucepan.
  3. Drizzle in a generous amount of olive oil.
  4. Throw in the garlic, ginger and tomatoes. Stir just a little, then add in 1/2 bottle of white wine, butter and chili flakes.
  5. Put in the mussels in batches. I did it in 3 batches. Each batch of mussels leave them in the simmering white wine for about 2 minutes tops. Ladle them out and set aside.
  6. Season the white wine sauce with salt and pepper.
  7. Serve mussels in a wok swimming in the chili white wine sauce and garnish with some Italian chopped parsley.

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