Gluten-free | No added fat | Sugar-free | Low carb | Dairy-free | Quick cooking
Why its delicious
Fresh mussels, only just cooked until their shells naturally pop open, are a wonderful treat from the ocean. I have combined the mussels here with some of my lit chilli sauce and fresh herbs which means a tasty and supremely healthy lunch or dinner can be all yours in 5 minutes flat!
Helpful hints and tips
I used my Lit Chilli Sauce, which you can find HERE.
When purchasing your mussels, buy them fresh and make sure that the shells are closed and unbroken. Wash the mussels briefly under cold running water and pull off any beards that may be still attached.
Some people experience gut inflammation from chillies , so tread carefully!
- 120 ml (4 fl oz) water
- 2 tbsp Lit Chilli Sauce
- 1 tbsp tamari sauce
- 1 kg fresh mussels, cleaned under water and beards removed
- 2 tbsp chopped fresh coriander, mint or chives
- 2 tsp ground wakame
- 1 large bunch of watercress, washed and big stalks discarded , to serve
- Whisk together the water, Lit Chilli Sauce and tamari.
- Into a large pot add the mussels and place the pot on to a high heat and add the water and chilli mixture. Place a lid on the pot and allow the mussels to cook, removing the mussels and placing into a serving bowl as soon as the shells naturally pop open.
- Discard any mussels that don’t open and pour some of the liquid from the pot on to the open shells. Sprinkle with the fresh herbs and wakame and serve immediately.
Note I served my chilli mussels with a large bunch of watercress that I briefly blanched for 60 seconds in the liquid left behind in the pot.