Mussels with garlic, chilli and kale

I posted this to Instagram the other night and have been wanting to share this recipe and dish with you all.

You’ve heard me say it many times how good mussels are. Not only are they good for you, they’re tasty, (some will disagree!), cheap and sustainable, we don’t use them enough.

It seems the simpler the recipe the better for these guys.

This one blew my socks off, so simple but a flavour that will have you nodding your head in approval.

Heat a tbs of oil in a wok or large saucepan over high heat. Add 3 chopped garlic cloves and chilli’s, (depending on how spicy you like it you can reduce the chilli) and cook for a couple minutes until fragrant. Add 250ml vegetable stock and bring to the boil, reduce heat to medium and simmer for 3 minutes.

Add 1kg cleaned mussels and a large handful of kale, removing the leaves from the tough stems. Cover and cook for 5 minutes, stirring a couple of times to make sure the kale is submerged in the stock. Before serving, stir through 1/4 cup chopped parsley.

Pour into a large, warmed bowl. This is important as you want to keep the stock hot. Spoon onto warmed plates and devour.

Mussels and stock

 

Served with chips here but you could also just eat with fresh, crusty bread.

Mussels and chips

The kale really gave the stock an extra depth of flavour and with the chilli also letting its presence felt this was sensational, i couldn’t stop spooning for more soup.

You could even remove the mussels from their shells and serve as a small soup for a starter.

Forgive the dodgy phone photos! 😉

Mussels with garlic, chilli and kale.

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