Mussels in a Kashmiri Chili Broth

Mussels in a Kashmiri Chili Broth

When it comes to shellfish, mussels are definitely up there with our favorites. They’re quick and easy to cook and they have that beautiful strong seafood taste that just loves to be paired with garlic - Yum!

Ingredients

  • Mussels, rinsed and cleaned  ·  1 pound 
  • Shallots, minced  ·  2 
  • Garlic  ·  2 cloves 
  • Heavy Cream  ·  2 ounces 
  • Herbie's Lemon Myrtle Leaves Whole  ·  5 pieces 
  • bunch Chives, minced  ·  1 
  • Williamson Joy Sauvignon Blanc  ·  2  cup 
  • Herbie's Kashmiri Chili Whole  ·  4 
  • Sourdough Baguette, sliced very thinly on a bias  ·  1/2 
  • Olive Oil  ·  2 tablespoons 
  • Salt & Pepper  ·   

Instructions

When it comes to shellfish, mussels are definitely up there with our favorites. They’re quick and easy to cook and they have that beautiful strong seafood taste that just loves to be paired with garlic - Yum!

Mussels usually are served best as an appetizer, still requiring you to come up with a main dish that pairs with the shellfish starter. This variation on the classic white wine and garlic sauce is wonderful. The rich, deep sauce compliments the mussels beautifully and the Kashmiri Chili which is relatively mild in heat and full-flavored, adds a wonderful touch of spice as well as its characteristic vibrant red coloring.

Pre heat your oven to 400 degrees.

In a small pot heat the Williamson Wines Joy Sauvignon Blanc over med heat. When it comes up to a boil, turn the heat off and add the Herbie's Kashmiri Chili's Whole. Steep in the heated wine for at least 1/2 hour.

Meanwhile, lay the thin slices of sourdough out on a cookie sheet. Drizzle the slices with 1 tablespoon of olive oil and season well with salt and pepper to taste. Bake in the oven at 400 degrees for at least 5 minutes or until they are golden brown. Then take them out of the oven and set aside.

Heat 1 tablespoon of olive oil in a large saute pan over med high heat. Once the oil begin to shimmer add the shallots and garlic. Cook for 1 min just so they begin to sweat. Add the Herbie's Lemon Myrtle Leaves Whole, then add the Sauvignon Blanc that the Kashmiri Chilies were steeping in along with the Kashmiri Chilies.

Once the liquid begins to boil add the mussels. Cover the pan and steam for about 3-5min. or until all of the mussels have opened. (If any of the mussels do not open after 5 min. throw them away!) Once they are done; remove the mussels with a pair of tongs and set aside.

Continue to cook the liquid over med high heat until it is reduced to the consistency of a thick broth. Finish the broth with heavy cream and season with salt and pepper to taste.

Make sure to remove the Whole Chilies and Lemon Myrtle Leaves.

Serve the mussels in a shallow bowl, pour the broth over, garnish with chives and serve with toasted crostini's and a glass of Rapture Pinot Noir.

Chef Tommy's Tips:

  • The Kashmiri Chili can be replaced with any dried mild chili of your liking but you might be sacrificing flavor.
  • if you cannot find Lemon Myrtle Leaves you can use 1 stalk of Lemon grass cut into 2 inch pieces. Make sure to discard the lemongrass before serving.

PS: You know you can order these spices directly on our web site shop and we will ship them directly to you, fresh, natural and organic.