Recipe provided by Kinkawooka Mussels
Serves 4 as an entree
1kg Kinkawooka Pot Ready Mussels
4tbs extra virgin olive oil
1 medium brown onion, finely chopped
250g chorizo sausage, chopped
8 dried bay leaves
2 cloves garlic, finely chopped
1 red chilli, deseeded, finely chopped
70ml dry white wine
500g roast onion and garlic tomato sauce
2 stalks sweet basil, picked, roughly chopped
Into a large pot, add the Kinkawooka āPot Readyā Mussels and liquor from pack.
Place lid on pot to steam for a maximum of 3min. Remove from heat. Half shell the mussels. Reserve. In a large pot, heat the olive oil then add the onion. SautƩ until translucent. Add the chorizo sausage, bay leaves, garlic and chilli. SautƩ and stir for 3 to 4min. Pour the wine into the mix and reduce to half. Add the tomato sauce then simmer for 5min. Add the half-shelled mussels and heat through for 3min. Place into a large serving bowl and top with basil. Serve immediately with pasta or steamed rice.