This Italian classic gets the Tasmanian touch.


  • 12-15 mussels, whole

  • 3 shallots, diced

  • 4 garlic cloves, roughly chopped

  • 2 knobs of Ashgrove herb and garlic butter

  • 1/2 red capsicum diced

  • 1/2 cup Ghost Rock pinot gris

  • 2 tbs Ashgrove cream

  • handful of coriander

  • 4 spring onion sticks, sliced

  • handful of parsley, roughly chopped

  • 1 tomato, diced


  • 1.

    Add to hot saucepan over a medium heat the shallots, garlic, butter and capsicum. Let everything cook for a few minutes and then add the wine and let it reduce a little bit.

  • 2.

    Once the wine has reduced add all the mussels to the saucepan and cover with a lid to cook for a couple of minutes or until they have opened up. Pour in the cream and put the lid back on for another minute. Add the fresh herbs and tomato and shake the pan to combine everything and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 512kj
  • Fat Total 32g
  • Saturated Fat 18g
  • Protein 17g
  • Carbohydrate 32g
  • Sugar 11g
  • Sodium 327mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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