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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.
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.
Serve piping hot.
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