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