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Eyre Peninsula Mussel Pot

Recipe by Kris Bunder, Del Giorno's

Ingredients
1 kg Pot Ready Eyre Peninsula Blue Mussels
1 medium onion, chopped
1 clove crushed, garlic
1 fresh red chilli, chopped
1 tbsp olive oil
1/2 cup Boston Bay Riesling
1 cup homemade tomato sauce
1 cup hand cut potato chips

Method
Place oil, garlic and chilli in a hot pan. Add drained mussels and cover with lid. Cook until shells begin to open. Take pan from the heat and carefully drain away the liquid. (This liquid will be salty, so discard). Add white wine and tomato sauce, and simmer until all the mussels are opened. Serve in a pot with fresh golden fries. For the traditionalist, a small serving of mayonnaise goes very well. Homemade Tomato Sauce

Ingredients
Olive oil
1 large brown onion, chopped
1 clove crushed garlic
1 cup white wine
2 tins (425 g ea) chopped tomatoes
1/2 bunch chopped basil

Method
Heat a little oil in pan. Add onion and garlic, and cook until tender. Add white wine to release the sediments from the bottom of the pan. Add tinned tomatoes and simmer gently. Add basil with a little salt and pepper to taste.

The best local drop match: Delacolline Shiraz

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Info & photos: The Eyre Peninsula Culinary Adventure Guide- Australia's Seafood Frontier- http://culinaryguide.exploreeyrepeninsula.com.au

*Subject to availability of local produce- Guide used was produced in 2014- produce easily substituted, if you have difficulty with this just, ask us and we will endeavour to help you out.

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