Peri Peri Mussels


PREP TIME 10 minutes
COOK TIME 15 minutes


1 tbsp fermented chilli peri peri sauce
1 shallot, diced
2 cloves garlic, diced
25g Ashgrove butter
1 cup apple cider
15 mussels
1 tomato, diced
¼ bunch parsley, chopped
¼ bunch coriander, chopped
60ml Ashgrove cream
½ lemon, juice
2 slices sourdough


Step 1
Add shallot and garlic into a pan with melted butter and sauté for approx 2 minutes until it has softened.

Step 2
Once softened, add in apple cider and reduce by half before adding mussels and peri peri sauce.

Step 3
Place lid on top of pot and shake well before leaving to cook for approx 1 minute.

Step 4
After approx 1 minute, add tomato, parsley, coriander, cream and lemon juice and shake again before cooking for a further 30-60 seconds.

Step 5
Once cooked, serve with a few slices of sourdough.