Kinkawooka Chilli Mussels


1kg Kinkawooka Pot Ready Mussels

2 cups of water

2 cups of white wine

4 teaspoons of olive oil

4 shallots, chopped

2 garlic cloves, crushed

8 baby tomatoes, halved

1 long red chilli, chopped

3 tablespoons finely chopped flat-leaf parsley

Spicy, packed with flavour and ready in a few minutes – this exquisite chilli mussel recipe will have your guest salivating.

With minimal ingredients and using the healthy steam preparation technique, this simple mussel recipe is a breeze for weeknight dinners or easy entertaining – grab a bag of Kinkawooka Mussels and dive into this recipe today.


Open the pack of Kinkawooka Pot Ready Mussels and strain off the water, give them a quick rinse under cold water.

Heat the pot on the stove with approximately 1cm of water. When the water is boiling add the mussels, cover with a lid, steam them for a couple of minutes stirring every minute or so until they open. Try to make sure every mussel comes into contact with the heat, which helps to make sure they open.

Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.

Heat a large saucepan over high heat until very hot. Add the oil, shallots, garlic, and chilli and sauté.

Add the wine. Cover the pan with a lid and cook for 2 to 3 minutes. Add the parsley and toss to combine everything.

Transfer the mussels to a large serving bowl with a spoon and pour the chilli sauce over the top.

Garnish with more parsley and serve immediately with crusty bread.

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