Creamy Chilli Jam Mussel Pot
Cherie Metcalfe
Sweet, spicy, creamy and ridiculously good for dunking fresh bread into. Jam Sesh brings just the right amount of sticky sweetness and chilli to the creamy sauce. Whatever you do, don’t leave a drop of that sauce behind.
Ingredients
- 1.5kg fresh NZ green-lipped mussels
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots or 1 small onion, finely diced
- 4 cloves garlic, finely chopped
- ¼ cup Jam Sesh
- 1 teaspoon Man Grind Flakes
- 1 cup dry white wine
- 1 cup cream
- 1 lemon, zest and juice
- ½ cup fresh coriander or Italian parsley, roughly chopped
- Fresh crusty bread, to serve
Directions
- Scrub the mussels under cold running water, remove any beards and discard any that are cracked or don’t close when tapped.
- Place a large pot over medium heat. Add the butter, olive oil and shallots, then cook for 3–4 minutes, until soft and fragrant.
Add the garlic, Jam Sesh and Man Grind. Cook for another minute, stirring until the chilli jam melts into the buttery onions.
Pour in the white wine and bring to a strong simmer.
- Add the mussels, give everything a good stir and cover with a lid. Cook for 4–6 minutes, shaking the pot occasionally, until the mussels have opened.
Remove the mussels with a slotted spoon and transfer to a large serving bowl. Discard any that haven’t opened.
- Pour the cream into the cooking liquid and simmer uncovered for 3–5 minutes, until the sauce has thickened slightly.
Stir through the lemon zest, lemon juice and fresh herbs. Taste and add another spoonful of Jam Sesh if you want a little more sweet heat.
Return the mussels to the pot and gently toss through the creamy sauce, or pour the sauce over the mussels in the serving bowl.
Serve immediately with loads of fresh crusty bread for dunking, scooping and mopping up every last bit of sauce.
