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  • olive oil

  • 4 garlic cloves sliced

  • 1 venison chorizo sliced

  • 1 kg live green lipped mussel de-bearded

  • 0.5 jar char-grilled capsicum

  • 0.5 teaspoon smoked sweet paprika

  • 0.5 cup tinned cannellini bean

  • dry white wine

  • 3 tablespoons continental parsley roughly chopped


  • 1.

    Heat a large pot with a little olive oil.

  • 2.

    Add the garlic and chorizo and fry for 30 seconds, and then add the mussels, capsicums, paprika, beans and a splash of wine.

  • 3.

    Add a tight fitting lid & steam until the mussels open, stirring a couple of times.

  • 4.

    To serve, spoon into a large serving bowl and finish with the parsley.

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