Ingredients
1½ kg fresh NZ Green-lipped mussels
3 tbsp butter
3 cloves garlic, minced
2 shallots, diced
¼ tsp fennel seeds
⅛ tsp crushed red pepper flakes, optional
250 g Tuimato sauce
1 cup chicken stock
⅓ cup dry white wine
SIDS SALT & PEPPER
¼ tsp SIDS CRAZY SALT
½ cup cream
¼ cup basil leaves, torn
2 tbsp chopped fresh parsley leaves
Directions
Scrub and debeard mussels under cold running water, discarding any mussels that are cracked.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots, fennel seeds and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in Tuimato sauce, stirring constantly, until well combined, about 1-2 minutes.
Stir in chicken stock and wine. Bring to a boil then reduce heat and simmer until slightly reduced and flavours have blended, about 5 minutes. Add SIDS CRAZY SALT. Season with SIDS SALT & PEPPER, to taste.
Stir in mussels. Cover, with a tight-fitting lid, and cook until the mussels have opened, stirring once, about 5-7 minutes. Discard any unopened mussels.
Remove from heat; stir in heavy cream, basil and parsley; season with SIDS SALT & PEPPER, to taste.
Serve immediately.
