Chilly Nights...Chilli Mussels

It's been a cold few weeks at the Fish Market's but that's not scaring us off! Winter is a fantastic time to enjoy seafood with many species in season right now. Currently in the Market we are seeing great supply of Silver Whiting and Pink Snapper from Shark Bay, King George Whiting from Esperance, Black Bream and Cobbler from Albany and plenty of the usual suspects such as Dhufish and Red Emperor from further up North. 

Over the colder months of the year, a favourite of ours both in the Market and Cafe are Chilli Mussels. So simple, hearty and most importantly warm! We have plenty of Mussels in the Market with fresh deliveries every day from Cockburn. At just $8.95kg, they are such an affordable and great value item to treat the family with. The kitchen at Kailis Bros love getting their hands on Mussels and wanted to share some interesting ways you can cook these local beauties for dinner:

  • Chillli Mussels
  • White wine sauce Mussels
  • Mussels saganaki
  • Seafood paella with Prawns, Mussels and Scallops
  • Creamy chowder
  • Seafood linguine

You can make Chilli Mussels a number of ways, but as with most seafood the simple ways are often the best. Here is our take on the winter classic!

Chilli Mussels
1 kg          Mussels
1 jar          Tomato sugo or Napolitana sauce
3 whl        Red chilli (thinly sliced)
3 clove     Garlic (thinly sliced)
1 whl         Shallot (thinly sliced)
3 cups      White wine
100g         Italian parsley or chives

In a pan, cook off garlic and shallots until they start to get a golden colour.

Add chilli, then the Mussels and deglaze with white wine. Put a lid on the pan and shake from to time to time.

Once Mussels have opened, add your tomato sugo and stir through. Season with pepper.

Once the sauce has reduced slightly, remove from heat and garnish with parsley/chives. Serve with crusty bread.


On the menu at Kailis Bros

 Steamed chilli Mussels, white wine, Napolitano sauce

Steamed chilli Mussels, white wine, Napolitano sauce


Kailis Bros seafood around town
See what restaurants in Perth are doing with Kailis Bros seafood this month:

  Petition Kitchen:  Clams, aged ham, fermented shrimp butter

Petition Kitchen: Clams, aged ham, fermented shrimp butter

  The Hummus Club:  Cured Salmon, labneh, house pickles, zaatar

The Hummus Club: Cured Salmon, labneh, house pickles, zaatar

  Harvey Leighs:  Barramundi & Crimson Snapper with Fennel and bouillabaisse broth

Harvey Leighs: Barramundi & Crimson Snapper with Fennel and bouillabaisse broth