Yumbah Mussels with Garlic, Onions, White Wine & Shallots

In a good size pan (with a lid), heat oil. Add chopped onions & garlic and cook for 15 seconds until fragrant. Add mussels, stir, then add the white wine. Place on lid and cook until the mussels are just open. Once opened, add the sliced shallots and serve.

Yumbah Mussels in Gochujang Sticky Chilli Sauce

In a hot pan, add oil, shallots, ginger & garlic, stir for 20 seconds add mussels, then Chinese wine. Add lid & cook until they just pop open. Drain off liquid & add the chilli sauce. Cook for 1 minute and let flavours develop. Finished with toasted sesame seeds & chopped coriander. Gochujang Sauce Add […]

Mussels in Chilli Tomato Sauce

Heat oil in a large, deep saucepan over medium heat. Add onion, garlic, and chilli. Cook, stirring until onion is soft. Add tomato paste and cook for 1 minute. Add finely chopped tomato, lemon rind, lemon juice, sugar, and wine to the pan. Stir until well combined. Increase heat to high. Bring sauce to a […]

Mussels in White Wine with Fennel & Chilli

Heat the oil in a wok or large saucepan on medium/high heat. Add garlic, onion, fennel, and chilli, and cook, stirring, for 1 minute or until aromatic. Add white wine and bring to the bold. Reduce heat to medium and simmer, uncovered for 3 minutes. Add the mussels, in cover and cook, shaking the wok […]