A gorgeous mussel recipe from Max's At Red Hill Estate voted Australia's Favourite Modern Australian Restaurant in the 2009 I Love FOOD awards.


  • 16 Flinders Mussels – de-bearded and cleaned

  • 1 White of Leek, julienne

  • 1 Dutch Carrot, julienne

  • ½ Brown Onion, diced

  • 100ml Red Hill Estate Chardonnay

  • 50ml Thickened Cream

  • 1 tsp Sweet Chilli Sauce

  • 2 tsp Chopped Parsley

  • ½ Red Capsicum, julienne


  • 1.

    Put mussels in fry pan with half the wine and vegetables, cover and allow the mussels to steam open. Pour off excess liquid, return mussels to heat. Remove mussels to serving bowl, add to the pan the remainder of the wine, cream and chilli sauce. Reduce the sauce until it coats the back of a spoon, add parsley and capsicum. Pour sauce over mussels.

  • 2.

    Serve piping hot.

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